THE  BLUE  GRASS 

COOK  BOOK 


MINNIE -C.FQX 


THE  LIBRARY 

OF 

THE  UNIVERSITY 
OF  CALIFORNIA 


THE  GASTRONOMY  COLLECTION  OF 
GEORGE  HOLL 

AGRRX 
LIBRARY    . 


-t) 


THE 

BLUE    GRASS 
COOK     BOOK 


"THE    TURBANED    MISTRESS    OF    A 
KENTUCKY    KITCHEN" 


THE 

BLUE    GRASS 
COOK     BOOK 

COMPILED     BY 
MINNIE     C  .     FOX 

WITH  AN  INTRODUCTION  BY 
JOHN    FOX,   JR. 


Illustrated  with  Photographs 
By  A.  L.  COBURN 


NEW   YORK 

DUFFIELD    &   COMPANY 
1911 


Copyright,  1904,  by 
Fox,    DUFFIELD    &    COMPANY 


THE    TROW    PRESS,    NEW    Y  OK  K 


AGRIC. 
LIBRARY 


Introduction 


TT  is  not  wise  for  a  man  who  can  get  sea- 
sick  in  a  rowboat  on  a  mill-pond  to 
attack  a  Japanese  dinner  just  after  a  seven- 
teen days'  voyage  across  the  Pacific.  I  was 
just  that  unwise,  and  for  that  reason  perhaps 
can  do  but  scant  justice  in  this  Land  of  the 
Rising  Sun,  to  a  soup  in  which  floats  bits  of 
strange  fishes  from  the  vasty  deep,  unknown 
green  things  and  an  island  of  yellow  custard ; 
to  slices  of  many  colored  raw  fish,  tough 
cocks'  combs  (real  ones)  or  even  to  the 
stewed  chicken  which  at  this  dinner  at  least 
had  been  shorn  of  everything  except  bones 
and  tough  sinews.  The  other  day  I  tried  it 
again  with  no  better  success,  and  now  with 
the  prospect  of  rice  for  food  three  times  a 
day  in  the  field  around  Port  Arthur  and  no 


M361491 


THE  BLUE  GRASS  COOK  BOOK 

bread  (there  can  be  no  more  serious  depriva- 
tion to  a  Southerner)  I  am  suddenly  asked 
to  think  of  a  Kentucky  table  and  that  tur- 
baned  mistress  of  the  Blue  Grass  kitchen,  a 
Kentucky  cook ! 

It  is  June  in  Japan,  and  it  is  June  in  that 
blessed  land  of  the  Blue  Grass.  The  sun 
shines  there,  no  doubt,  right  now :  the  corn 
top's  ripe;  the  meadows  are  in  bloom  and 
along  turnpike  and  out  in  the  fields  the 
song  and  laughter  of  darkies  make  gay  the 
air.  It  is  early  morning.  The  singing  of 
birds  comes  through  the  open  windows — the 
chatter  of  blackbirds  and  the  rnid-air  calls  of 
far  away  meadow  larks.  Through  those 
windows  sleepy  eyes  see  wood  and  field, 
with  stretches  of  blossoming  blue  grass  rip- 
pling in  the  wind.  Another  half-conscious 
doze  for  an  hour,  another  awakening,  and  by 
your  bed  stands  a  black  boy  in  a  snowy 
apron,  his  white  teeth  shining,  and  in  his 
kindly  black  paws  a  silver  goblet  on  a  silver 
tray.  Heavens,  how  it  hurts  to  smell  that 
mint  this  far  away  !  The  goblet  is  gleaming 
with  frost,  and  the  mint  is  still  drenched 


VI 


INTRODUCTION 


with  dew.  Who  was  it  sang  of  the  ecstasy 
of  awakening  on  a  June  morning  and  being 
in  love?  Well,  to  the  wise  one  who  has 
that  blissful  state  only  as  a  memory  a  hint  is 
sufficient. 

It  is  now  breakfast  time.  There  are 
strawberries  in  Japan,  but  there  are  also 
strawberries  in  the  Blue  Grass,  and  I  shall 
not  risk  international  complications  by  in- 
vidious comparison.  In  the  Blue  Grass  they 
go  with  a  yellow  cream  of  which  I  dare  not 
think.  You  shall  find  that  same  cream  in  a 
cup  of  fragrant  coffee  as  well.  There  is 
broiled  ham  with  a  grateful  odor  whose 
source  is  a  mystery;  there  are  plates  of  hot 
thin  meal  batter  cakes,  each  encircled  with 
crisp,  delicate  black  embroidery,  and  there  is 
golden  butter  that  melts  and  drips  and  seeps 
between  the  layers.  It  is  too  early  for 
game-birds,  so  those  little  brown,  fat,  broiled 
things  resting  in  the  big  dish  are  spring 
chickens,  "frying  size,"  as  we  say  in  the 
Blue  Grass,  and  on  another  dish  there  they 
are  again — fried,  after  Southern  style,  half 
submerged  in  a  rich  cream  of  gravy,  snow 


Vll 


THE  BLUE  GRASS  COOK  BOOK 

white.     I   can  go  no  further  now,  for  the 
waffles  are  yet  to  come. 

You  climb  a  horse  now  and  ride  out  into 
the  morning  and  the  sunlight  and  the  fresh 
air,  into  the  singing  of  those  birds  and  the 
rippling  stretches  of  blue  grass,  wheat  and 
barley  and  wind-shaken  corn.  Under  full- 
leafed  maples  and  oaks  and  sycamores  where 
fat  cattle  are  tearing  up  rich  mouthfuls  of 
grass,  and  sheep  and  young  lambs  are  graz- 
ing and  playing  along  a  creek  whose  banks 
are  grassy  to  the  very  water's  edge.  Three 
hours  you  ride,  for  you  must  see  the  whole 
place  that  morning.  Guests  are  coming  to 
dinner,  and  there  will  be  little  time  in  the 
afternoon,  so  through  lanes  in  which  the 
wild  rose  blooms  and  through  woods  and 
meadows  you  lope  for  home.  How  hungry 
you  are  !  The  pike  gate  slams,  the  first 
guest  is  coming,  and  up  the  hill  they  wind  in 
buggy,  carriage,  and  on  horseback.  When 
all  are  gathered  in  the  drawing-room,  you 
shall  see  the  host  quietly  lead  some  man  to 
the  veranda — it  is  a  magic  signal  that  need 
not  be  explained.  Out  there  are  more  of 


Vlll 


INTRODUCTION 


those  frosted  silver  goblets,  flowering  with 
green  and  "  with  beaded  bubbles  winking  at 
the  brim." 

And  now  dinner. 

The  dining-room  is  the  biggest  and  sun- 
niest in  the  house.  On  the  wall  are  hunting 
prints,  pictures  of  game  and  stag  heads. 
The  table  runs  almost  the  length  of  it,  and 
the  snowy  table-cloth  hangs  almost  to  the 
floor.  Before  your  hostess  is  a  great  tureen 
of  calf 's-head  soup ;  before  your  host  a  saddle 
of  venison,  drenched  in  a  bottle  of  ancient 
Madeira  and  flanked  by  flakes  of  red-cur- 
rant jelly.  Before  one  guest  are  broiled 
wild  ducks.  After  the  venison  comes  a 
great  turkey,  and  last  of  all  a  Kentucky 
ham. 

"That  ham!  Mellow,  aged,  boiled  in 
champagne,  baked  brown,  spiced  deeply* 
rosy  pink  within  and  of  a  flavor  and  fra- 
grance to  shatter  the  fast  of  a  pope;  and 
without  a  brown-edged  white  layer  so  firm 
that  the  deft  carving  knife  passing  through 
gave  no  hint  to  the  eye  that  it  was  delicious 
fat.  .  .  .  The  rose  flakes  dropped  under 

ix 


THE  BLUE  GRASS  COOK  BOOK 

the  knife  in  such  thin  slices  that  the  edges 
coiled." 

After  the  ham  the  table-cloth  is  lifted  and 
the  dessert  spread  on  another  lying  beneath. 
Then  that,  too,  is  raised  and  the  nuts  and 
wines  are  placed  on  a  third — red  damask  this 
time.  So  much  for  breakfast  and  dinner— 
the  old-time  dinner.  At  the  thought  of 
supper  the  pen  of  this  exile  halts,  and  for  it 
the  reader  may  search  within. 

Is  it  any  wonder  that  the  stories  of  South- 
ern hospitality  are  so  many  and  so  good  ?  It 
is  said  that  in  Texas  a  planter  will  some- 
times waylay  the  passing  stranger,  and  at  the 
point  of  a  shot-gun  force  him  to  halt  and 
stay  a  month.  I  have  heard  of  a  man  stop- 
ping to  spend  the  night  on  a  Georgia  plan- 
tation and  staying  on  for  twenty  years.  I 
have  heard  of  an  old  major  in  Virginia,  the 
guest  of  the  father  of  a  friend  of  mine,  who 
every  spring  had  his  horse  saddled  and 
brought  to  the  fence,  when  the  following 
annual  colloquy  took  place : 

"  Oh,  you'd  better  stay  a  while  longer, 
Major,"  the  host  would  say. 


INTRODUCTION 


"No,"  the  Major  would  say,"  I  reckon  I'd 
better  be  goin'." 

After  every  mint  julep  this  interchange 
would  take  place.  At  the  end  of  the  third 
the  Major  invariably  weakened. 

"  Well,"  he  would  say, "  I  reckon  I'll  stay 
a  little  longer."  And  he  would  stay — another 
year.  This  went  on  for  a  decade. 

These  things  I  have  heard — what  follows 
I  know.  There  was  a  famous  place  near 
Lexington  once  which  I  will  call  Silver 
Springs,  and  there  was  a  guest  there  of 
twenty  years'  standing.  One  morning  he 
went  over  to  the  home  of  his  host's  son,  liked 
it  over  there  and  stayed  ten  years  until  he 
died.  But  there  is  yet  a  better  story  of  Silver 
Springs.  So  many  guests  actually  died  there 
that  the  host  provided  them  with  a  graveyard. 
Some  fifteen  years  ago  the  church  near  by 
was  torn  down,  the  graveyard  was  sold,  and 
all  the  bodies  had  to  be  removed.  The  son 
of  the  master  of  Silver  Springs  wrote  to  what 
relatives  of  the  dead  guests  he  could  find. 
No  answer  came,  and  the  daughter  of  the 
son,  who  has  been  a  lifelong  friend  of  mine, 


XI 


THE  BLUE  GRASS  COOK  BOOK 

took  the  seven  guests,  sang  "  Nearer,  my 
God,  to  Thee"  over  them,  and  buried  them 
in  the  family  plot.  There  the  seven  rest 
to-day. 

Now  the  social  system  of  the  South  rested 
on  the  slave,  and  the  three  pillars  of  the  sub- 
structure were  the  overseer,  the  black 
mammy  and  Aunt  Dinah,  the  cook.  But 
for  Aunt  Dinah  would  the  master  have  had 
the  heart  for  such  hospitality?  Would  the 
guest  have  found  it  so  hard  to  get  away  ? 
Would  stories  like  these  ever  have  been 
born  ?  Would  the  Kentuckian  have  had 
the  brawn  and  brain  that  have  given  him 
such  a  history  ?  Would  Kentucky  have  sent 
the  flower  of  her  youth,  forty  thousand 
strong,  into  the  Confederacy;  would  she 
have  lifted  the  lid  of  her  treasury  to  Lincoln, 
and  in  answer  to  his  every  call  sent  him  a 
soldier  practically  without  a  bounty  and 
without  a  draft;  and  when  the  curtain  fell 
on  the  last  act  of  the  great  tragedy  would 
she  have  left  half  of  her  manhood  behind  it 
—helpless  from  disease,  wounded  or  dead  on 
the  battlefield  ?  I  think  not. 


Xll 


INTRODUCTION 


All  honor  then  to  that  turbaned  mistress  of 
the  Kentucky  kitchen — the  Kentucky  cook. 
She  came  to  the  Blue  Grass  from  Virginia 
more  than  a  hundred  years  ago,  swift  on  the 
flying  feet  of  the  Indian.  She  was  broad, 
portly,  kind  of  heart,  though  severe  .of  coun- 
tenance, as  befitted  her  dignity,  and  usually 
quick  of  temper  and  sharp  of  tongue.  Her 
realm  was  not  limited  to  the  kitchen.  She 
disputed  the  power  of  *  'mammy "  in  the 
drawing-room,  and  there  were  times  when 
all,  black  and  white,  bowed  down  before 
her.  James  Lane  Allen  has  written  that, 
going  home  with  a  friend  late  one  night 
after  a  party,  his  friend  got  up  at  five 
o'clock  the  next  morning  and  made  him  get 
up,  through  fear  of  rousing  the  temper  of 
this  same  black,  autocratic  cook.  But  when 
she  was  kind  she  was  mighty ;  and  is  there  a 
Southerner  who  does  not  hold  her,  in  spite 
of  her  faults,  in  loving  remembrance  ?  As 
far  as  I  know  she  has  never  got  her  just  due. 
She  is  gone,  and  there  are  good  ones  to-day 
who  fill  her  place,  but  none  who  are  full 
worthy.  Publicly  I  acknowledge  an  ever- 

xiii 


THE  BLUE  GRASS  COOK  BOOK 

lasting  debt,  and  to  that  turbaned  mistress  of 
the  Kentucky  kitchen  gratefully  this  South- 
erner takes  off  his  hat. 

JOHN  Fox,  Jr. 

TOKIO,  JAPAN,  June  1,   1904. 


xiv 


DEDICATED  TO 

Mrs.  John  B.  Payne 
Mrs.  Henry  C.  Buckner 
Mrs.  William  E.  Simms 
Mrs.  John  W.  Fox 


List  of  Contributors 


ADDISON,  MRS.  WALTER  E.,   .  Pulaski,  Va. 

ALEXANDER,  MRS.  A.  J.,        .  AVoodburn,  Ky. 

ALEXANDER,  Miss  KATE,    .      .  Paris,  Ky. 

BASHFORD,  Miss  MARY,      .      .  Paris,  Ky. 

BERRYMAN,  MRS.  CHARLES,     .  Lexington,  Ky. 

BERRYMAN,  MRS.  J.  C.,     .      .  Lexington,  Ky. 

BRENT,  MRS.  C.,      .      .      .      .  Paris,  Ky. 

BUCKNER,  MRS.  HENRY  C.,     .  Paris,  Ky. 

BUCKNER,  MRS.  B.  F.,       .      .  Paris,  Ky. 

BUCKNER,  MRS.  W.  T. ,      .      .  Winchester,  Ky. 

CABELL,  MRS.  C.  ELLET,    .      .  Berryville,  Va. 

CLAY,  MRS.  BRUTUS  J.,       .      .  Bourbon  Co.,  Ky. 

CLAY,  MRS.  CASSIUS  M.,    .      .  Paris,  Ky. 

CLAY,  MRS.  JAMES  E.,       .      .  Paris,  Ky. 
COCHRAN,  MRS.  CAMPBELL 

CARRINGTON, Big  Stone  Gap,  Va. 

CROXTON,  Miss  VIRGINIA,  .      .  Tappahannock,  Va. 

DABNEY,  Miss, Bothwell,  Va. 

FITHIAN,  MRS.  WASH.,       .      .  Paris,  Ky. 

Fox,  MRS.  JOHN  W.,  .      .      .  Big  Stone  Gap,  Va. 

GARRARD,  MRS.,      ....  Bourbon  Co.,  Ky. 

GODDARD,  MRS.  MARY  E.,      .  Fleming  Co.,  Ky. 

GOFF,  MRS.  STRAUDER,       .      .  Winchester,  Ky. 

xvii 


THE  BLUE  GRASS  COOK  BOOK 

GORTON,  MRS.  FRANCIS,     .  .  Rochester,  N.  Y. 

HANSON,  MRS.  R.  H.,       .  .  Lexington,  Ky. 

HEDGES,  MRS.  JOHN  T. ,    .  .  Paris,  Ky. 

HOLT,  MRS.  JOSEPH,     .      .  .  Paris,  Ky. 

JOHNSON,  MRS.  W.  A.,     .  .  Paris,  Ky. 

LYLE,  Miss  ANNIE,       .      .  .  Paris,  Ky. 

McCoRMiCK,  MRS.  CYRUS,  .  Berryville,  Va. 

McCoRMiCK,  MRS.  FRANCIS,  .  Berryville,  Va. 

MCDOWELL,  MRS.  H.  C.,  .  .  Lynchburg,  Va. 

MASSIE,  MRS.  W.  W.,      .  .  Paris,  Ky. 

MOORE,  MRS.  A.,    ....  Berryville,  Va. 

NEELY,  MRS.  ROBERT  J.,   .  .  Paris,  Ky. 

PAYNE,  MRS.  JOHN  B.,       .  .  Lexington,  Ky. 

ROSSER,  MRS.  THOMAS  L.,  .  Charlottesville,  Va. 

ST.  NICHOLAS  HOTEL,    .     .  .  Cincinnati,  Ohio. 

SIMMS,  MRS., Paris,  Ky. 

SIMMS,  MRS.  WILLIAM  E.,  .  Spring  Station,  Ky. 

SPEARS,  MRS.  WOODFORD,  .  Paris,  Ky. 

THORNTON,  MRS.  RICHARD,  .  Lexington,  Ky. 

WEBB,  MRS.  MARY,      .      .  .  Paris,  Ky. 

WENTZ,  MRS.  DANIEL  B.,  .  Big  Stone  Gap,  Va. 

WHITE,  Miss  ANNIE,    .      .  .  Abingdon,  Va. 

WHITE,  Miss  ELISE,     .      .  .  Abingdon,  Va. 

WYLES,  MRS.  TOM  R.,      .  .  Chicago,  111. 


xvni 


List  of  Illustrations 


:( The  Turbaned  Mistress  of  a  Kentucky  Kitchen " 

Frontispiece 

FACING 
PAGE 

Making  Kentucky  Corn  Dodgers  .  .  .  .10 
"Broad,  Portly,  Kind  of  Heart"  ....  36 
Aunt  Frances,  Cook  at  Auvergne,  Paris,  Ky.  .  64 
Curing  Hams  at  Auvergne,  Paris,  Ky.  ...  98 
Aunt  Maria,  Cook  at  Mount  Airy,  Paris,  Ky.  .  120 
A  Typical  Blue  Grass  Cook  .  .  .  .  .148 

Marcellus 172 

Churning  at  Mount  Airy,  Paris,  Ky.  .  .  .198 
Beaten  Biscuit  Machine,  Cutting  out  the  Biscuit  216 

Corn  Dodgers 246 

Beaten  Biscuit .        . 246 

Kneading  Beaten  Biscuit 324 


xix 


Contents 


BREADS 

PAGE 

BISCUITS 

Beaten  Biscuits 1 

Mt.  Airy  Beaten  Biscuits 1 

Beaten  Biscuit  Suggestions    ....  2 

Brown  Biscuits 2 

Cream  Biscuits 3 

Dixie  Biscuits 3 

French  Biscuits 4 

Soda  Biscuits 4 

BREAD-CRUMB   BATTER   CAKES   FOE  BREAK- 
FAST          5 

BREAD   FRITTERS 5 

BROWN  BREAD 6 

BUCKWHEAT  CAKES 6 

CORN  BREAD 

Batter  Bread 7 

Kentucky  Batter  Bread 7 

Soft  Batter  Bread 8 

Marcellus's  Corn  Muffins,  Nos.  1-2  .     .  8,  9 

Marcellus's  Corn-meal  Batter  Cakes  .     .  9 

Egg  Bread 10 

xxi 


THE    BLUE    GRASS    COOK    BOOK 

CORN  BREAD  (continued).  PAGE 

Johnnie  Cake 10 

Kentucky  Corn  Dodgers 11 

Corn  Dodgers 11 

Spoon  Corn  Bread 12 

HANOVER  ROLLS 12 

How  TO  MAKE  BREAD 13 

LAPLANDS 13 

LIGHT  ROLLS 14 

MUFFINS 14 

CREAM  MUFFINS 15 

MARCELLUS'S  WHEAT  MUFFINS     ....  15 

POPOVERS 15 

RICE  CAKES 16 

RUSK  OR  SWEET  BREAD 16 

SALLY  LUNN,  Nos.  1-3 17,  18 

SALT-RISING  BREAD,  Nos.  1-2  ....      18,  19 

STEAM  PONE 19 

WAFFLES,  Nos.   1-2 20,  21 

YEAST 21 

EGGS 

BAKED  EGGS 23 

BOILED  EGGS 23 

BREAKFAST   EGGS 23 

EGGS  A  LA  CREME 24 

EGGS  WITH  TOMATO  SAUCE 24 

OMELET 25 

MARCELLUS'S  OMELET 25 

OMELET,  SPANISH  STYLE     ......  26 

xxii 


CONTENTS 


PAGE 

VERY  FINE  OMELET 26 

POACHED  EGGS,  Nos.  1-2 27 

SCALLOPED   EGGS 27 

SCRAMBLED  EGGS 28 

SHIRRED  EGGS  ......  % 28 

STUFFED  EGGS 28 

• 

SOUPS 

ASPARAGUS   SOUP 29 

BLACK  BEAN  SOUP 29 

CALF'S   HEAD   SOUP 30 

CHESTNUT  SOUP 31 

CLAM  SOUP 32 

CLEAR  SOUP  OR  BOUILLON 32 

CORN  SOUP,  Nos.  1-2 33 

CREAM  OF  CELERY  SOUP 34 

GUMBO  SOUP 34 

CHICKEN  GUMBO 35 

OYSTER  GUMBO 36 

JULIENNE  SOUP 37 

KENTUCKY  BURGOUT 37 

OKRA  SOUP 38 

OYSTER  SOUP,  Nos.  1-2 38,  39 

OX-TAIL  SOUP 39 

PEA  SOUP,  Nos.  1-2 40 

MARCELLUS'S  POTATO  SOUP,  Nos.  1-2      .     .  41 

PUREE  OF  CHICKEN 42 

SALSIFY   SOUP 43 

SIMPLE  CHICKEN  SOUP  .                ....  43 


xxni 


THE    BLUE    GRASS    COOK    BOOK 


SOUP  STOCK  OF  BEEF 44 

TOMATO  SOUP 45 

TURTLE  SOUP 45 

MOCK-TURTLE  SOUP,  Nos.  1—2 46 

VEGETABLE  SOUP,  Nos.  1-2 47 

FISH 

BAKED  FISH,  Nos.  1-2 49 

FISH  A  LA  CREME .  50 

FISH  IN  SHELLS 51 

LOBSTER  A  LA  DABNEY 51 

SALMON 52 

BAKED  SHAD 52 

FRIED  SHAD 53 

ROASTED  SHAD 53 

TURBOT 53 

OYSTERS 

BROILED  OYSTERS 55 

CREAMED  OYSTERS,  Nos.  1-2       ....     55,  56 

FRENCH   STEWED  OYSTERS 56 

FRIED  OYSTERS,  Nos.  1-2 57 

OYSTER   COCKTAILS 58 

OYSTER  FRITTERS 58 

OYSTER  LOAF 59 

OYSTER  PATTIES 59 

PICKLED  OYSTERS 60 

SCALLOPED  OYSTERS   .     .     .     .     .     .     .     .  60 

VEAL  AND  OYSTERS 61 


xxiv 


CONTENTS 


ENTREES 

PAGE 

ASPIC  JELLY 63 

BOUDINS  A  LA  RICHELIEU 64 

CHICKEN  ASPIC  WITH  WALNUTS     ....  64 

CHICKEN  CUTLETS 65 

COQUILLES  OF  CHICKEN 67 

CREME  DE  VOLAILLE,  Nos.  1-2  ....     67,  69 

JELLIED  CHICKEN 70 

PRESSED  CHICKEN 71 

QUENELLES 71 

RISSOLES        72 

CREAMED  SWEETBREADS 73 

FRIED  SWEETBREADS  WITH  PEAS     ....  73 

How  TO  BLANCH  SWEETBREADS     ....  73 

STEWED  SWEETBREADS 74 

SWEETBREADS  WITH  CHAMPIGNONS     ...  74 

SWEETBREADS  WITH  PEAS 75 

TIMBALE        75 

TIMBALE  SHELLS 76 

XALAPA  BOUDINS  ....'.....  76 

CROQUETTES 

BRAIN  CROQUETTES 79 

CHICKEN   CROQUETTES 79 

VERY  FINE  CROQUETTES 80 

EGG  CROQUETTES 81 

FISH  CROQUETTES 81 

OYSTER  CROQUETTES 82 

xxv 


THE  BLUE  GRASS  COOK  BOOK 

PAGE 

RICE  CROQUETTES 82 

SALMON  CROQUETTES 83 

FOWL 

BAKED  CHICKEN 85 

BROILED  CHICKEN 85 

CHICKEN  PIE 86 

CHICKEN  PUDDING 86 

CHICKEN  FOR  SUPPER 86 

CURRIED  CHICKEN 87 

FRICASSEE  OF  CHICKEN 87 

FRIED   CHICKEN 88 

ROASTED  CHICKEN 89 

STEWED  CHICKEN 89 

CHICKEN   TERRAPIN 90 

BOILED  FOWL  WITH  OYSTERS 90 

BROILED  DUCK       .........  91 

ROAST  DUCK 91 

ROAST   GOOSE 91 

BROILED  TURKEY 92 

ROASTED  TURKEY 92 

GAME 

BLUE  GRASS  RECIPE  FOR  ROAST  QUAIL       .  93 

BROILED  PARTRIDGES 93 

BROILED  PHEASANT 94 

BROILED   SQUIRREL 94 

QUAIL  WITH  TRUFFLES 94 

xx  vi 


CONTENTS 


PAGE 

ROASTED  PHEASANT 95 

RABBIT,  ROASTED 95 

ROASTED  VENISON 95 

MEATS 

BLUE  GRASS  HAMS 

BakedHam 97 

Col.   Wm.   Rhodes   Estill's  Recipe   for 

Curing  Hams 98 

Ham  Cooked  in  Wine 99 

Kentucky  Baked  Ham  ......  99 

Sugar-cured  Hams 100 

BAKED  HASH 101 

BEEF  A  LA  MODE,  Nos.  1-2  ....       101,  102 

BROILED  STEAK 102 

BROILED  VENISON 103 

FRIED  FROGS*  LEGS 103 

FRIED  PIGS'  FEET 104 

HAMBURG  STEAK 104 

HENRY  CLAY'S  FAVORITE  DISH 104 

LAMB   CHOPS 105 

LOBSTER  OR  SALMON  CHOPS 106 

MEAT  CAKES  FOR  BREAKFAST 106 

SADDLE  OF  MUTTON 107 

ROAST  MUTTON 108 

ROAST  BEEF,  Nos.  1-2 108 

ROAST  PIG 109 

SAUSAGE   MEAT        .     .          110 

SCRAPPLE 110 

SPICED  BEEF  ROUND .  Ill 

xxvii 


THE    BLUE    GRASS    COOK    BOOK 


STEWED  TONGUE 

TERRAPIN      ........... 

How  TO  OPEN  TERRAPIN 

How  TO  DRESS  TERRAPIN 113 

How  TO  CORN  BEEF 118 

How  TO  BOIL,  CORNED  BEEF 114 

VEAL,  LOAF 114 

VENISON 115 

SAUCES    (FOR  ENTREES,  FISH, 
FOWL,    AND    MEATS) 

AGRA  DOLCE 117 

A  GOOD  SAUCE  FOR  COLD  MEATS  AND  FISH   .  118 

APPLE  SAUCE  FOR  DUCK 118 

CAPER  SAUCE 118 

CELERY  SAUCE        119 

CHAMPIGNON  SAUCE  FOR  BOUDINS     .     .     .  119 

CHAMPIGNON  SAUCE  FOR  QUENELLES       .     .  120 

CHESTNUT  STUFFING  FOR  TURKEY       .      .      .  120 

CRANBERRY  SAUCE  FOR  TURKEY     ....  121 

CUCUMBER  SAUCE 121 

DRAWN  BUTTER  FOR  FOWL  ......  122 

FISH  SAUCE,  Nos.  1-2 122,  123 

HOLLANDAISE  SAUCE 123 

HORSERADISH  SAUCE 124 

MINT   SAUCE 124 

MUSTARD  SAUCE  FOR  COLD  MEATS     .     .     .  124 

OYSTER  SAUCE  FOR  TURKEY 125 

SAUCE  FOR  CROQUETTES       .     .     .     .     .     .  125 

xxviii 


CONTENTS 


SAUCE  FOR  MEATS 126 

SAUCE  FOR  QUENELLES 126 

SAUCE  REMOLADE 127 

SAUCE  FOR  XALAPA  BOUDINS 127 

TARTARE  SAUCE  FOR  FISH 128 

TIMBALE  SAUCE 128 

TOMATO  SAUCE  FOR  STEAKS  AND  CHOPS  .     .  129 

TOMATO  SAUCE  FOR  RICE  CROQUETTES  .     .  129 

TRUFFLE  SAUCE     130 

VENISON  SAUCE 130 

WHITE  SAUCE  FOR  CREMF,  DE  VOLAILLE  .      .  131 

WINE  SAUCE  FOR  MUTTON 131 

VEGETABLES 

ASPARAGUS 133 

BAKED  BEANS 133 

LIMA  BEANS 134 

STRING  BEANS 134 

BAKED  CABBAGE 134 

BAKED  CAULIFLOWER 135 

BOILED    CAULIFLOWER 135 

BLUE  GRASS  CORN  PUDDING 136 

MRS.  TALBOT'S  CORN  PUDDING     ....  136 

CORN  FRITTERS,  Nos.  1-2     .......  137 

BAKED  EGG-PLANT 137 

FRIED  EGG-PLANT 138 

EGG-PLANT  PUDDING 138 

GREEN     CORN     CUSTARD     WITH     BROILED 

TOMATOES         139 

HOMINY  PUFFS  .  140 


xxix 


THE    BLUE    GRASS    COOK    BOOK 

PAGE 

MACARONI 140 

How  TO  COOK  MACARONI 141 

SPAGHETTI ...  141 

BROILED  MUSHROOMS 141 

STEWED  MUSHROOMS 142 

BOILED  OKRA 142 

OKRA  AND  CORN 142 

OKRA  AND  TOMATOES 143 

ONIONS  FOR  BREAKFAST 143 

STEWED  ONIONS 143 

POTATO  CHIPS 144 

POTATOES  BAKED  IN  THEIR  JACKETS     .     .  144 

STEWED  POTATOES 145 

STUFFED  POTATOES 145 

POTATOES  EN  SURPRISE 146 

PEPPERS  STUFFED  WITH  CORN 146 

DELICIOUS  WAY  TO  COOK  RICE 147 

SALSIFY 147 

SALSIFY  FRITTERS 147 

SPINACH 148 

CREAMED  SPINACH 148 

SUCCOTASH 148 

BAKED  TOMATOES 148 

FRIED  GREEN  TOMATOES 149 

FRIED   TOMATOES 149 

SCALLOPED  TOMATOES 149 

SALADS 

CAULIFLOWER  SALAD 151 

CELERY  SALAD  151 

xxx 


CONTENTS 


PAGE 

CHICKEN  SALAD,  Nos.  1-2  ....       151,  152 

COLD  SLAW,  Nos.  1—2 153 

EGG  SALAD 153 

FRUIT  SALAD,  Nos.  1-3 154 

GRAPE-FRUIT  AND  ENGLISH  WALNUT  SALAD  155 

LOBSTER   SALAD 155 

NUT  SALAD 155 

ORANGE  SALAD       156 

POTATO  SALAD,  Nos.  1-2     ....      156,  157 

SALMON   SALAD 157 

SHRIMP  SALAD 157 

TOMATO  SALAD,  Nos.  1-2 158 

VEGETABLE  SALAD      159 

DRESSINGS    FOR    SALADS 

DRESSING  FOR  MEATS  OR  SALADS  ....  161 

FRENCH   DRESSING 161 

MAYONNAISE 162 

MRS.  JACKSON'S  SALAD  DRESSING  ....  162 

ICE    CREAM 

ALMOND  ICE  CREAM 165 

APRICOT  ICE  CREAM 165 

BANANA  ICE  CREAM 166 

BISCUIT  GLACE,  Nos.  1-2     ....      166,  167 

BURNT  ALMOND  CREAM 167 

CARAMEL  ICE  CREAM 168 

FROZEN  CUSTARD  WITH  FRUIT  .           ...  168 


xxxi 


THE    BLUE    GRASS    COOK    BOOK 

PAGE 

FEOZEN  PUDDING   .........  169 

FRUIT  ICE  CREAM 169 

LEMON  ICE  CREAM 170 

MACAROON  ICE   CREAM 170 

MAPLE   MOUSSE 171 

MARCELLUS'S  CHOCOLATE  ICE  CREAM     .     . 

METROPOLITAN  ICE  CREAM 

MRS.  BASHFORD'S  TUTTI-FRUTTI  ICE  CREAM  173 

TUTTI-FRUTTI  ICE   CREAM 173 

NESSELRODE  PUDDING,  Nos.  1-2     .     .       174,  175 

NICE  FOUNDATION  FOR  ICE  CREAM     .     .     .  176 

NUT  ICE  CREAM 176 

ORANGE  ICE   CREAM 177 

ORANGE  SOUFFLE  177 

MARCELLUS'S  PEACH  ICE  CREAM    ....  178 

PINEAPPLE  ICE  CREAM 178 

PISTACHIO  ICE  CREAM 179 

RASPBERRY  ICE  CREAM 179 

STRAWBERRY  ICE  CREAM 180 

SULTANA  ROLL  OR  FROZEN  WATERMELON  .  180 

VANILLA  ICE  CREAM,  Nos.   1-2     .     .     .     .  181 

ICE  CREAM 182 

ICES,     PUNCHES,    AND 
SHERBETS 

CHAMPAGNE  ICE 183 

CRANBERRY  PUNCH 183 

CREME  DE  MENTHE  PUNCH 184 

FROZEN   EGG-NOG 184 

xxxii 


CONTENTS 


GRAPE    ICE        185 

MADEIRA  ICE 185 

ORANGE    ICE 186 

RASPBERRY  ICE  .          186 

ROMAN  PUNCH 186 

SHERBET 187 

SHERRY   PUNCH 187 

STRAWBERRY  ICE 187 

CREAMS    AND    OTHER 
DESSERTS 

BAVARIAN  CREAM  WITH  ALMONDS  .     .     .     .  189 

BAVARIAN  CREAM  WITH  PINEAPPLE     .     .     .  190 

BEAUTIFUL   CREAM 190 

BIVEAU  CREAM 190 

CHARLOTTE  POLONAISE 191 

CHARLOTTE  RUSSE 192 

CHOCOLATE  BAVARIAN  CREAM 193 

CHOCOLATE  BLANC-MANGE 193 

MRS.  BRUTUS  CLAY'S  CHARLOTTE  RUSSE     .  194 

NICE  WAY  TO  COOK  APPLES 194 

SPANISH   CREAM 195 

TAPIOCA  AND  APPLES 195 

VELVET  CREAM 196 

JELLIES 

BEST  WINE  JELLY 197 

FRUIT  JELLY 198 

MRS.  PRESTON'S  WINE  JELLY 198 

xxxiii 


THE  BLUE  GRASS  COOK  BOOK 

PAGE 

NUT  JELLY 199 

ORANGE  JELLY       199 

WINE  JELLY 200 

PASTRY 

BAKED  APPLE  DUMPLINGS 201 

BLUE  GRASS  PASTRY 201 

PUFF    PASTE 202 

CHOCOLATE  PIE,  Nos.  1-2  ......  203 

COCOANUT  PIE 204 

CRANBERRY   PIE 204 

CREAM  PIE,  Nos.  1-2 205,  206 

IRISH  POTATO  PIE 206 

LEMON  PIE,  Nos.  1-2 207 

MINCE  MEAT  FOR  PIES,  Nos.  1-2  .     .      208,  209 

NUTMEG  PIE 210 

ORANGE  PIE       .     .  - 210 

PUMPKIN  PIE     . 211 

STRAWBERRY  SHORTCAKE 211 

SWEET  POTATO  PIE,  Nos.  1-2 212 

TRANSPARENT  PIE,  Nos.  1-2 213 

WHIPPED  CREAM  PIE 214 

WOODBURN  ORANGE  SHORTCAKE    ....  214 

PUDDINGS 

ALMOND   MANDALINES 215 

A  RICH  AND  DELICIOUS  NUT  PUDDING    .     .  216 

APPLE  PUDDING 216 

BLACK  PUDDING 217 

xxxiv 


CONTENTS 


PAGE 

BLUE  GRASS  PUDDING 217 

CABINET  PUDDING 218 

CARAMEL   PUDDING 219 

CHOCOLATE  CUSTARD 219 

CHOCOLATE  ECLAIRS 220 

CHOCOLATE  PUDDING 220 

STEAMED  CHOCOLATE  PUDDING     ....  221 

COCOANUT  PUDDING 222 

COTTAGE  PUDDING 222 

DELICIOUS  CREAM  PUDDING 223 

DIXIE  PUDDING 223 

FIG  PUDDING 224 

FINE  ENGLISH  PLUM  PUDDING 224 

FLOAT 225 

INDIAN  PUDDING 226 

JEFF  DAVIS  PUDDING 226 

KENILWORTH  PUDDING 226 

LADY  LEE  PUDDING 227 

NUT  PUDDING 227 

ORANGE  PUDDING 228 

PLUM   PUDDING 228 

PRUNE  PUDDING,  Nos.  1-2    ....      229,  230 

RICE  PUDDING,  Nos.  1-2 230,  231 

SCOTCH  PUDDING 231 

SNOW  PUDDING 232 

STEAMED  WHITE  PUDDING 

SUNDERLAND  PUDDING 

TAPIOCA  PUDDING .  233 

TIPSY  PARSON 234 

VIRGINIA  PLUM  PUDDING       .     .     .     .     .     .  234 

YORKSHIRE  PUDDING  . 235 

xxxv 


THE  BLUE  GRASS  COOK  BOOK 


SAUCES  FOR  PUDDINGS 

PAGE 

DELICIOUS  SAUCE  FOR  COTTAGE  PUDDING     .  237 

FOAMING  SAUCE 237 

HARD  SAUCE 238 

HARD  SAUCE  FOR  PLUM  PUDDING  ....  238 

LEMON  SAUCE 238 

SAUCE  FOR  BLUE  GRASS  PUDDING  ....  239 

SAUCE  FOR  CABINET  PUDDING 239 

SAUCE  FOR  CAKES  AND  PUDDINGS    ....  240 

SAUCE  FOR  COCOANUT  PUDDING     ....  240 

SAUCE  (LADY  LEE  PUDDING) 240 

VERY  FINE  SAUCE  FOR  PLUM  PUDDING    .     .  241 

CAKES 

ALMOND  WAFERS 243 

ANGEL'S  FOOD  CAKE 243 

BLACK  CAKE,  Nos.  1-2 244-246 

BLACKBERRY  CAKE 246 

BLUE  GRASS  PLUM  CAKE 247 

BLUE  GRASS  WHITE  CAKE 248 

CARAMEL  LAYER  CAKE 248 

CHOCOLATE  LAYER  CAKE      .     .     .     .     .     .  249 

CRULLERS 250 

DEVIL'S  FOOD  CAKE 251 

DOUGHNUTS 251 

EXCELLENT  DOUGHNUTS 252 

RAISED  DOUGHNUTS 253 

EXCELLENT  MARBLE  CAKE 253 

xxxvi 


CONTENTS 


PAGE 

FETJIT  CAKE 254 

WHITE  FRUIT  CAKE 255 

FRUIT  COOKIES  .  256 

FRUIT  AND  DELICATE  CAKE 256 

SOFT  GINGER  BREAD,  Nos.  1-2  .     .      .      257,  258 

JUMBLES 258 

DROP  JUMBLES 259 

KENTUCKY  CAKE 259 

MOUNTAIN  CAKE 260 

MRS.  HENRY  CLAY'S  DROP  CAKES     .     .     .  261 

OLD  VIRGINIA  CHRISTMAS  CAKE 261 

PECAN  CAKE,  Nos.  1-2 262 

POMMES  DE  TERRE 263 

POUND  CAKE,  Nos.  1-2 263,  264 

ROBERT  LEE  JELLY  CAKE 264 

SIMPLE  WHITE  CUP  CAKE    .     .     .     .     .     .  265 

SPICE  CAKE 265 

ALLEGHANY  TEA  CAKES  .     .     .     .     .     .     .  266 

GERMAN  TEA  CAKES 266 

TEA  CAKES,  Nos.  1-2 267 

TIP-TOP  CAKE 268 

VELVET  SPONGE  CAKE 268 

VENETIAN  CAKE 269 

WASHINGTON  CAKE 269 

WHITE  CAKE 270 

WHITE  SPONGE  CAKE,  Nos.  1-2  ....  271 

FILLINGS    FOR    CAKES 

ALMOND  FILLING,  Nos.  1-3  ....      273,  274 

BOILED  ICING 274 

xxxvii 


THE  BLUE  GRASS  COOK  BOOK 


CARAMEL  ICING 275 

CHOCOLATE  ICING  . 275 

COCOANUT  FILLING 276 

FRUIT  FILLING  .     . 276 

LEMON  FILLING 277 

LEMON  JELLY  FOR  CAKE 277 

MARSHMALLOW  FILLING 277 

NUT  FILLING 278 

PRALINE  ICING 278 

WHITE  CREAM  CARAMEL  FILLING  ....  278 

BEVERAGES 

BLUE  GRASS  APPLE  TODDY 281 

HOT  APPLE  TODDY     . 281 

OLD-FASHIONED  KENTUCKY  TODDY     .     .     .  282 

BOURBON  WHISKY  PUNCH 282 

CHERRY  SHRUB 283 

CHOCOLATE,  Nos.  1-3 283,  284 

CLARET   CUP 284 

COFFEE,  Nos.  1-2 285 

EGG-NOG 

VERY  FINE  EGG-NOG 

KENTUCKY  CATAWBA  PUNCH 287 

KENTUCKY  CHAMPAGNE  PUNCH     ....  287 

PENDENNIS  CLUB  MINT  JULEP     ....  288 

PUNCH,  Nos.  1-2 289 

PUNCH  A  LA  REGENT 290 

ROMAN  PUNCH 290 

SHERRY  COBBLER 291 

xxxviii 


CONTENTS 


PAGE 

TOM  AND  JERRY 291 

XALAPA  PUNCH 292 

BRANDIED    PEACHES 

BRANDIED  PEACHES,  Nos.  1-2 293 

VERY  FINE  BRANDIED  PEACHES     ....  294 

WINES 

BLACKBERRY  CORDIAL 295 

BLACKBERRY  WINE 295 

STRAWBERRY  WINE     ........ 

GRAPE  WINE 

PICKLES 

BLUE  GRASS  GREEN  TOMATO  PICKLE  .     .     .  297 

BOURBON  PICKLE 298 

CABBAGE  PICKLE 299 

CAULIFLOWER  PICKLE 299 

CHOPPED  CUCUMBER  PICKLE     .     .     .     .     .  300 

CHOPPED  PICKLE 301 

CHOW-CHOW 302 

DELICIOUS  CUCUMBER  PICKLE        ....  302 

EXCELLENT  MIXED  PICKLES 303 

GREEN  MANGO  PICKLES 304 

GREEN  PICKLE 305 

GREEN  SWEETMEATS 306 

HAYDEN  SALAD 307 

xxxix 


THE  BLUE  GRASS  COOK  BOOK 


KENTUCKY  CHOW-CHOW 307 

MRS.  BRENT'S  YELLOW  PICKLE     ....  308 

YELLOW  PICKLE 310 

OIL  MANGOES 310 

ONION  PICKLE 311 

PEPPER  MANGOES 311 

PICKLED  WALNUTS 312 

PLAIN  CUCUMBER  PICKLE 312 

ROUGH-AND-HEADY  PlCKLE 313 

SLICED  CUCUMBER  PICKLE 314 

SPANISH  PICKLE,  Nos.  1-2   ....      314,  315 

SPICED  VINEGAR 316 

STUFFING  FOR  MELONS         317 

SWEET  PEACH  PICKLE 318 

SWEET  PICKLE 318 

WATERMELON  PICKLE 319 

CATSUPS 

CABBAGE   CATSUP   .     .     , 321 

CHILI  SAUCE 322 

CUCUMBER  CATSUP,  Nos.  1-2 323 

MUSHROOM  CATSUP 324 

RIPE  TOMATO  CATSUP 324 

TOMATO   CATSUP 325 

WALNUT  CATSUP 326 

PRESERVES 

APPLE  MARMALADE 327 

BLACKBERRY  JAM,  Nos.  1-2  ....      327,  328 


CONTENTS 


DELICIOUS  APPLE  PRESERVES 

FRANKFORD  PRESERVED  ORANGES  ....  329 

GINGER  PEARS 329 

ORANGE  MARMALADE 330 

PEACH  CONSERVES 330 

PEACH  PRESERVES 331 

PEAR  PRESERVES 331 

RIPE  TOMATO  PRESERVES,  VERY  FINE     .      .  332 

GREEN  TOMATO  PRESERVES 

SPICED  PEACHES 

SPICED  PLUMS 333 

STRAWBERRY  PRESERVES 333 

JELLIES 

APPLE  JELLY 335 

BLACKBERRY  JELLY     

CRABAPPLE  JELLY       ........ 

CURRANT  JELLY     336 

GRAPE  JELLY 336 

WILD   PLUM   JELLY 337 

CONFECTIONS 

BROWN  TAFFY .  339 

CARAMEL  CANDY 339 

CHOCOLATE  CANDY 340 

CHOCOLATE  CARAMELS 340 

CHOCOLATE  DROPS 341 

xli 


THE    BLUE    GRASS    COOK    BOOK 


COCOANUT  CANDY 341 

COCOANUT  FUDGE 342 

CREAM  CANDY 342 

EGG  KISSES 343 

CHOCOLATE  EGG  KISSES 343 

FONDANT 344 

FUDGE 344 

NAN'S  CANDY 345 

PEANUT  BRITTLE 345 

PEPPERMINT  CANDY 345 

PRALINES 346 

SALTED  ALMONDS  .     .     .     .     .     .     .     .     .  346 

WHITE  CREAM  CANDY 346 

WHITE  TAFFY  CANDY 347 

CHEESE 

CHEESE  OMELET 349 

CHEESE  SOUFFLE 349 

CHEESE   STICKS 350 

CHEESE   STRAWS  350 


xlii 


THE  BLUE  GRASS 
COOK  BOOK 

Breads 


BEATEN    BISCUITS 

Miss  Lyle 
1  pint  of  flour, 
1  rounded  tablespoon  of  lard, 
1  good  pinch  of  salt. 

Mix  with  very  cold  sweet  milk  to  a  stiff  dough. 
Work  150  times  through  a  kneader.  Roll  into 
sheet  one-half  inch  thick.  Cut  out  or  make  out 
with  the  hands.  Stick  with  a  fork  and  bake  in  a 
hot  oven  about  twenty  minutes  till  a  rich  brown. 

MT.    AIRY   BEATEN    BISCUITS 

Mrs.  Simms 
3  pints  of  flour  sifted, 
1  large  kitchen  spoon  of  lard, 
1  teaspoon  salt. 


THE  BLUE  GRASS  COOK  BOOK 

Have  the  lard  well  chilled  on  ice.  Rub  the  lard 
into  two  pints  of  the  flour.  Make  this  into  a  stifF 
dough  with  ice  water  and  a  very  little  milk.  Work 
through  a  kneader  150  times,  gradually  adding  the 
other  pint  of  flour,  or  till  the  dough  is  perfectly 
smooth.  Roll  out  one-half  inch  thick,  cut  into  bis- 
cuits, stick  with  a  fork,  and  bake  in  a  moderate  oven 
till  light  brown.  Serve  hot. 

BEATEN-BISCUIT    SUG- 
GESTIONS 

The  dough  can  be  kept  for  two  days  if  put  in  a 
tightly  covered  jar  and  kept  on  ice  or  in  a  cool 
place.  Roll  from  150  to  200  times  through  the 
kneader.  Bake  from  twenty  to  twenty-five  minutes 
in  a  hot  oven.  If  the  stove  is  hot  enough  to  blister 
them  before  they  are  baked,  place  a  bread-pan  on 
the  upper  grating.  Many  of  the  best  housekeepers 
prefer  the  old  way  of  making  the  biscuits  out  by 
hand  to  the  use  of  the  cutter. 


BROWN    BISCUITS 

Mrs.  John  W.  Fox 

1  quart  of  new  flour,  unbolted  or  Graham  flour, 

2  tablespoons  lard  or  butter, 


BREADS 


1  cup  of  buttermilk  with  one  teaspoon  soda, 
J  teaspoon  salt, 

2  teaspoons  brown  sugar. 

Make  this  into  soft  dough,  work  little,  roll  out. 
and  cut  into  biscuits  and  bake  in  a  quick  oven. 

CREAM    BISCUITS 

Mrs.  Henry  C.  Buckner 

Mix  1  quart  of  flour, 

5  ounces  butter, 

2  teaspoons  of  baking-powder  and  a  little  salt  very 

lightly  together, 
Add  one  quart  of  sweet  cream,  and  work  very  well 

for  several  minutes. 

Roll  out  as  thick  as  a  silver  dollar.      Cook  in  hot 
oven.     Serve  hot  with  honey  or  preserves. 

DIXIE   BISCUITS 

Mrs.  Charles  Ellet  Cabell 

3  pints  of  flour, 

2  eggs, 

1  small  cup  of  yeast, 

1  cup  of  sweet  milk, 

2  tablespoons  lard, 
1  teaspoon  of  salt. 


THE  BLUE  GRASS  COOK  BOOK 

Mix  up  the  bread  at  eleven  o'clock  and  let  it 
rise.  At  four  o'clock  roll  out  and  cut  into  biscuits 
two  sizes,  putting  the  small  one  on  top  and  let  it 
rise  till  supper.  Bake  twenty  minutes. 

FRENCH    BISCUIT 

Mrs.  Joseph  Holt 

4  pints  of  flour, 

4  eggs, 

4  teaspoons  of  sugar, 

1  tablespoonful  of  butter, 

1  teacup  of  yeast, 

1  pint  of  sweet  milk. 

Work  it  well  and  let  it  rise.  Work  it  the  second 
time  and  roll  the  dough  thin.  Cut  out  the  biscuit, 
lard  one  side  and  place  one  on  top  of  another  and 
let  it  rise  again. 

SODA    BISCUITS 

1  quart  flour, 
1  pint  of  buttermilk, 
1  tablespoon  lard, 
\  teaspoon  soda, 
J  teaspoon  salt, 
Make  into  biscuits  and  bake  quickly. 


BREADS 


BREAD-CRUMB  BATTER 
CAKES  FOR  BREAKFAST 

One  pint  of  bread-crumbs,  moistened  with  milk 
several  hours  before  using.     When  ready  to  use, 
beat  an  egg  separately  and  add 
1   pinch  of  salt, 
1  pint  of  buttermilk, 
1  teaspoon  of  soda. 

Mix  well  and  add  1  large  spoon  of  flour  to 
make  them  turn  well.  Fry  as  you  would  any  other 
batter  cake. 

If  wanted  particularly  nice,  take  half  butter- 
milk and  half  cream,  instead  of  all  buttermilk,  or 
use  sweet  milk  with  baking-powder  and  omit  soda. 

BREAD    FRITTERS 
E.  D.  P. 

1  quart  of  sweet  milk, 

2  teacups  of  bread-crumbs, 
2  tablespoons  of  sugar, 

1  small  teaspoon  of  soda, 

2  teaspoons  of  cream  of  tartar,  dissolved  in  warm 

water, 
2  eggs, 
nutmeg  and  salt  to  taste. 


THE  BLUE  GRASS  COOK  BOOK 

Boil  the  milk  and  soak  the  bread-crumbs.  Add 
sugar,  then  yolks  of  eggs,  etc.,  and  put  soda  and 
cream  of  tartar  last.  Beat  the  2  whites  in  last. 


BROWN    BREAD 
V.  C.  G. 

Set  a  sponge  just  as  for  white  bread.  Instead  of 
adding  white  flour,  make  of  equal  parts  of  graham 
and  rye  flour.  One  cup  of  black  molasses  and 
water  enough  to  moisten.  Stir  with  a  spoon,  and 
do  not  knead  as  white  bread.  Bake  in  pans. 


BUCKWHEAT    CAKES 

For  breakfast  cakes  the  batter  must  be  made  and 
put  to  rise  the  night  before  in  a  warm  place. 

1  quart  buckwheat  flour, 

4  tablespoons  yeast, 

1  teaspoon  salt, 

1  tablespoon  molasses, 

Warm  water  enough  to  make  a  thin  batter. 

If  the  batter  should  be  sour  when  ready  for  use, 
add  a  little  soda.     Serve  with  syrup  or  honey. 


BREADS 


CORN  BREAD 
BATTER  BREAD 

Mrs.  Cyrus  McCormick 

1  cup  of  boiled  rice, 

1  pint  of  sifted  meal, 

2  well-beaten  eggs, 
A  little  salt, 

Small  piece  of  melted  butter  or  lard, 

1  teaspoon  baking-powder, 

Sweet  milk  to  make  a  rather  thin  batter. 

Pour  in  a  well-greased  earthen  baking  dish  and 
bake  a  half  hour  or  more  in  a  hot  oven. 

KENTUCKY    BATTER    BREAD 

1  pint  meal, 

3  eggs, 

1  teaspoon  salt, 

1  tablespoon  melted  butter. 

Make  a  thin  batter  with  sweet  milk.  Pour  in  a 
baking-dish  and  bake  f  of  an  hour,  or  till  it  is  a 
rich  brown. 


THE    BLUE    GRASS    COOK    BOOK 

SOFT    BATTER    BREAD 
Mrs.  H.  C.  McDowell 

1  quart  sweet  milk, 

1  pint  sour  cream  or  buttermilk, 

1  pint  of  corn  meal, 

1  teaspoon  soda, 

1  dessertspoon  salt, 

6  eggs, 

1  lump  of  butter  size  of  an  egg. 

Bring  milk  to  the  boiling  point,  add  the  meal 
gradually  until  it  is  like  thin  mush,  add  butter  and 
salt  and  let  it  cool.  Then  add  some  cream  in  which 
soda  is  dissolved,  then  the  eggs  well  beaten  sepa- 
rately and  bake  in  a  moderate  oven.  Cover  till  it 
is  risen.  This  amount  is  sufficient  for  8  people. 

MARCELLUS'S    CORN 
MUFFINS  (No.   1) 

1  pint  buttermilk, 
£  pint  corn  meal, 
1  teaspoon  soda, 
£  teaspoon  salt, 


1  tablespoon  melted  lard. 
8 


BREADS 


Beat  the  egg,  add  soda  to  buttermilk  and  1 
tablespoon  melted  lard  and  mix  together.  Have 
muffin-rings  hot  and  well  greased  and  fill  half  full 
and  cook  brown. 

CORN    MUFFINS    (No.   2) 

1  pint  of  buttermilk, 

^  pint  of  white  corn  meal, 

1  teaspoon  of  soda, 

^  teaspoon  of  salt, 

1  egg, 

1  large  kitchen  spoon  of  rich  cream, 

1  large  kitchen  spoon  of  cooked  rice  or  grits. 

Mash  the  hominy  till  very  smooth.  Add  salt, 
egg,  and  cream.  Mix  buttermilk  and  soda  and 
pour  in  mixture.  Beat  the  meal  in  last.  Don't 
make  the  batter  too  stiff.  Have  muffin-rings  hot 
and  well  greased.  Fill  nearly  full  and  bake  in  a 
hot,  quick  oven. 

MARCELLUS'S    CORN-MEAL 
BATTER    CAKES 

1  tablespoon  lard, 
1  pint  corn  meal, 
f  pint  of  sour  milk, 

9 


THE  BLUE  GRASS  COOK  BOOK 

1  small  teaspoon  soda  in  milk  and  stir  till  it  foams, 

1  egg, 

J  teaspoon  salt. 

Beat  egg  and  pour  milk  over  it  and  add  meal. 
Then  mix  in  the  melted  lard,  1  tablespoonful. 
Have  griddle  very  hot  and  well  greased  and  put  on 
with  spoon  in  small  cakes  and  fry. 

EGG    BREAD 

Pour  a  little  boiling  water  over  1  quart  of  meal 
to  scald  it.  Add  a  teaspoon  of  salt  and  stir  in  yolks 
of  3  eggs,  1  cup  of  milk,  1  tablespoon  of  lard,  and 
butter  melted.  Add  the  well-beaten  whites  last. 

Bake  in  moderate  oven  till  well  done — nearly  an 
hour. 

JOHNNIE    CAKE 

1  quart  meal, 

1  pint  warm  water, 

1  teaspoon  salt. 

Sift  meal  in  a  pan  and  add  water  and  salt.  Stir 
it  until  it  is  light,  and  then  place  on  a  new, 
clean  board  and  place  nearly  upright  before  the 
fire.  When  brown,  cut  in  squares,  butter  nicely, 
and  serve  hot. 

10 


MAKING    KENTUCKY   CORN    DODGERS 


BREADS 


KENTUCKY  CORN  DODGERS 

Favorite  Dinner  Bread 
Mrs.  Simms 

Sift  the  best  meal  made  from  the  white  corn, 
any  quantity  desired.  Salt  to  taste.  Mix  with 
cold  water  into  stiff  dough  and  form  into  round, 
long  dodgers  with  the  hands.  Take  the  soft  dough 
and  form  into  shape  by  rolling  between  the  hands, 
making  the  dodgers  about  4  or  5  inches  long  and 
1^  inches  in  diameter.  Have  a  griddle  hot,  grease 
a  little  with  lard,  and  put  the  dodgers  on  as  you 
roll  them.  Put  in  oven  and  bake  thoroughly,  when 
they  will  be  crisp  and  a  rich  brown. 

This  bread  does  not  rise. 

CORN    DODGERS 

1  pint  of  white  corn  meal,  sifted, 
^  teaspoon  of  salt, 

enough  fresh  milk,  with 

2  tablespoons  of  cream,  to  mix  it  well  into  dodgers 

with  the  hands. 

Have  griddle  very  hot;  sprinkle  with  a  little 
meal,  and  as  soon  as  it  browns  lay  the  bread  on 
and  cook  in  a  hot  oven  till' a  crisp  rich  brown. 

11 


THE    BLUE    GRASS    COOK    BOOK 


SPOON    CORN    BREAD 

8  eggs, 

nearly  a  quart  of  buttermilk, 
1  teacup  of  sweet  milk, 
a  light  teaspoonful  of  soda, 
lard  the  size  of  a  walnut, 

4  or  5  large  spoonfuls  of  corn  meal  (after  it  is 
sifted). 

Bake  in  an  earthen  dish  an  hour.     Serve  with  a 
spoon. 


HANOVER    ROLLS 

Miss  Dabney 

Sift  twice  2  quarts  of  flour, 

Add  4  tablespoons  yeast, 

Add  1  tablespoon  lard  or  butter, 

1  tablespoon  sugar, 

1  dessertspoon  salt  and  a  pinch  of  soda. 

Use  enough  lukewarm  water  to  make  the  mass 
soft  enough  to  knead  well,  and  put  where  it  will 
rise.  When  light,  grease  the  hands  and  make  into 
rolls.  Let  it  rise  again  and  then  bake. 


BREADS 


HOW    TO    MAKE    BREAD 
Mrs.  John  C.  Berryman 

1  cup  of  yeast, 

1  quart  of  flour, 

1  teaspoon  of  lard, 

1  teaspoon  of  salt, 

1  teaspoon  of  granulated  sugar, 

^  pint  of  water. 

Put  the  yeast,  lard,  salt,  and  sugar  in  the  flour, 
then  the  water.  Work  till  it  blisters,  which  will 
take  from  15  to  20  minutes.  Put  in  a  little  lard 
on  top  and  put  in  a  wooden  bowl.  Let  it  rise  from 
5  to  6  hours,  then  make  out  into  rolls.  Let  them 
rise  for  1J  hours,  then  bake  in  a  quick  oven. 

If  for  loaves,  they  will  require  2  hours  for  sec- 
ond rising  and  a  moderate  oven  for  baking. 

LAPLANDS 

1  pint  milk, 
\  pint  flour, 

2  eggs, 

1  dessertspoon  lard. 

Beat  separately  and  light  as  for  cake.  Bake  in 
small  shallow  pans. 

13 


THE  BLUE  GRASS  COOK  BOOK 

LIGHT    ROLLS 
2  pints  flour, 
1  tablespoon  of  sugar, 

1  teaspoon  salt, 

2  eggs, 

J  cup  of  lard, 

^  cup  of  home-made  yeast. 
First  mix  lard,  flour,  and  sugar.  Then  stir  in 
other  ingredients.  Add  enough  milk  and  warm 
water  to  make  thin  batter.  Set  in  warm  place  to 
rise,  and  then  work  in  flour  to  make  pretty  stiff 
dough  and  very  smooth.  If  put  to  rise  at  12,  will 
be  ready  at  6.  Don't  work  much  last  time.  Make 
out  in  pretty  shape  and  put  to  rise,  and  bake  in 
quick  oven. 

MUFFINS 

Mrs.  Richard  H.  Hamon 

4  eggs, 

1  quart  sweet  milk, 

1  quart  flour, 

1  tablespoon  melted  butter, 

A  little  salt. 

Beat  the  eggs  separately.  Add  milk  and  butter 
to  yolks  and  then  the  flour.  Add  whites  last  and 
bake  in  hot  muffin-irons. 


BREADS 


CREAM    MUFFINS 

1£  pints  flour, 

2  eggs. 

Use  whites  of  eggs  only.  Mix  eggs  and  little 
cream,  little  salt,  and  then  the  flour.  Use  enough 
cream  to  make  batter  right  consistency.  Grease 
muffin-irons.  When  hot,  pour  half  full  and  bake 
quickly. 

MARCELLUS'S    WHEAT 
MUFFINS 

2  cups  flour, 

2  teaspoons  baking-powder, 

1  teaspoon  salt, 

2  tablespoons  melted  butter, 
2  tablespoons  sugar, 

1  cup  milk, 

1  well-beaten  egg, 

Bake  in  muffin  tins  and  serve  hot. 

POPOVERS 
Mrs.  Ellet  Cabell 

Beat  2  eggs  very  stiff  and  add  1  cup  of  milk,  1 
cup  of  flour,  and  a  pinch  of  salt.  Have  small  tins 

15 


THE  BLUE  GRASS  COOK  BOOK 

very  hot  and  well  buttered.  Fill  half  full  with  the 
mixture,  bake  in  a  quick  oven  20  minutes  and  eat 
at  once. 

RICE    CAKES 

Cook  1  cup  of  rice,  and  add  to  it  ^  cup  of  cream, 
1  teaspoon  baking-powder,  2  tablespoons  flour,  2 
eggs,  well  beaten.  Fry  in  lard  or  butter  just 
enough  to  grease  skillet. 

RUSK    OR    SWEET    BREAD 

1  pint  of  flour, 

1  pint  of  white  sugar, 

1  teacup  of  melted  lard, 
1J  pints  of  water, 

2  kitchen  spoons  of  yeast. 

Make  into  a  batter  at  night,  set  in  a  warm  place 
to  rise.  The  next  morning  work  into  this  sponge 

2  beaten   eggs, 

3  pints  of  flour. 

Set  in  a  warm  place  to  rise  again.  When  light, 
make  into  pretty  shapes;  let  rise  again,  and  when 
light,  bake.  Spread  on  the  rolls  when  warm  white 
of  an  egg  and  sifted  cinnamon. 

The  dough  should  be  as  soft  as  you  can  make  it 
to  work  well. 

16 


BREADS 


SALLY    LUNN    (No.    1) 

1  teaspoon  salt, 

1  quart  flour, 

1  pint  of  sweet  milk, 

£  cup  of  sugar, 

1  small  cup  of  yeast. 

Make  a  batter  and  put  in  warm  place  to  rise, 
and  in  3  hours,  when  it  is  light  enough,  add  5  eggs 
which  have  been  beaten  separately,  J  cup  of  melted 
butter.  Add  J  pint  flour  to  make  a  stiff  batter. 
Spread  in  pans  1  inch  thick,  and  let  rise,  then  bake. 
Serve  two  at  a  time  with  melted  butter  between. 

SALLY    LUNN    (No.  2) 

Bake  Sally  Lunn  exactly  as  a  loaf  of  bread,  with 
steady  heat.     It  requires  a  longer  time,  however. 
Do  not  make  the  batter  too  thin. 
1  pint  of  milk, 
3  eggs, 

1  tablespoon  of  butter  or  nice  sweet  lard, 
1  dessertspoon  of  sugar, 

1  small  teacup  of  yeast,  and  flour  to  make  batter 
thick  enough  for  the  spoon  to  stand  straight.  This 
makes  delicious  drop  muffins.  If  the  batter  is  too 
thin  it  is  apt  to  fall  before  it  is  thoroughly  baked 

17 


THE  BLUE  GRASS  COOK  BOOK 

and  leave  the  inside  of  it  a  dough ;  if  too  thick,  it 
is  only  French  rolls. 

SALLY    LUNN    (No.  3) 
Mrs.  Cyrus  McCormick 

1^  pints  flour, 

3  eggs, 

1  tablespoon  white  sugar, 

£  cup  melted  butter, 

1  teacup  yeast, 

1  pint  milk. 

Make  into  a  stiff  batter,  having  beaten  ingredi- 
ents well  together.  Let  it  rise  for  5  hours.  Then 
add  J  teaspoon  of  soda  in  a  little  warm  water  and 
pour  the  batter  in  a  well-greased  cake  mould. 
Bake  40  minutes  and  serve  hot  with  butter. 

SALT-RISING    BREAD    (No.  1) 

f  pint  of  milk, 
2  tablespoons  of  corn  meal, 
1  teaspoon  of  salt, 
1  tablespoon  of  lard, 
1  tablespoon  of  white  sugar. 
Pour  boiling  milk  over  salt  and  meal  and  stir 
well.     Set  to  rise  at  night.     Next  morning  add 

18 


BREADS 


hot  water  to  warm  it;  then  flour  enough  to  make 
it  thick.     Then  add  sugar  and  melted  lard. 

Mould  in  loaves  and  put  to  rise  in  a  warm  place. 
When  risen,  bake  in  moderately  hot  oven. 


SALT-RISING    BREAD    (No.    2) 

1  pint  of  new  milk,  which  boil  and  thicken  with 
meal.  Keep  in  a  warm  place  1£  hours.  Pour  in 
a  teacup  of  lukewarm  water,  then  stir  in  flour 
enough  to  make  thick  batter.  Set  the  batter  in 
kettle  of  warm  water  to  rise  and  it  will  be  high 
enough  in  2  hours.  Then  take  6  pints  of  flour  and 
1  teacup  of  buttei  or  lard,  after  having  mixed 
batter  with  flour,  and  knead  all  thoroughly.  Put 
in  pans  and  let  it  rise,  and  then  bake  till  it  is  light 
brown.  Open  door  of  oven  and  let  the  bread  stand 
for  a  while  till  it  is  soaked  well. 


STEAM    PONE 
Mrs.  John  W.  Fox 

1  teacup  New  Orleans  molasses, 
5  teacups  corn  meal, 

2  teacups  brown  flour, 
1  teaspoon  salt, 

19 


THE  BLUE  GRASS  COOK  BOOK 

1  quart  buttermilk, 

2  teaspoons  soda. 

Mix  thoroughly  and  place  in  air-tight  bucket. 
Set  in  kettle  of  boiling  water  and  boil  for  6  hours. 
Then  take  from  bucket,  put  in  pan  and  bake  slowly 
for  2  hours  till  a  rich  brown. 

WAFFLES  (No.    1) 
Mrs.  R.  H.  Hanson 

1  quart  flour,  a  little  salt, 

1  quart  buttermilk, 

1  pint  melted  lard, 

1  heaping  teaspoon  soda, 

1  egg. 

As  the  success  of  the  waffles  depends  on  the  mix- 
ing, the  directions  must  be  followed  carefully. 

First,  put  the  flour  and  salt  in  a  pan  and  beat 
the  buttermilk  into  it.  Add  the  egg,  which  has 
been  well  beaten.  Then  add  the  hot  lard.  Beat 
the  mixture  thoroughly,  and  lastly  add  the  dry 
soda.  Add  nothing  after  the  soda  is  in.  Beat  all 
well  and  bake  in  hot  waffle-irons  that  have  been 
well  greased. 

Use  half  this  quantity  for  an  ordinary  sized 
family. 

20 


BREADS 


WAFFLES    (No.   2) 
Miss  Dabney 

1  pint  sour  cream, 

1  pint  flour, 

3  eggs, 

J  teaspoon  soda. 

Beat  well  and  fill  hot  waffle-irons,  which  have  been 
well  buttered.  Cook  till  a  rich  crisp  brown  and 
serve  hot  with  melted  butter.  Be  sure  to  have  irons 
hot. 

YEAST 

£  gallon  of  water, 
4  large  potatoes, 
£  cup  of  salt, 
£  cup  of  sugar, 
1  tablespoon  of  hops, 
1   cup  of  yeast. 

Put  the  sugar  and  salt  in  the  water  and  put  hops 
in  a  little  muslin  bag  and  drop  in  the  water.  Let 
it  boil,  then  grate  potatoes  and  stir  in.  Let  it 
simmer  till  it  thickens.  Remove  from  stove,  and 
when  it  is  milk  cold  add  1  cup  of  good  yeast.  Let 
it  remain  near  the  fire  to  rise.  Keep  in  glass  jar 
in  a  cool  place.  Use  J  cup  of  yeast  to  1  quart  of 
flour. 

21 


Eggs 


BAKED    EGGS 

Hard  boil  the  eggs  and  cut  into  slices.  Put  a 
layer  of  eggs  in  a  baking-dish  well  buttered,  then 
add  bread-crumbs  with  pieces  of  butter  through- 
out. Season  with  salt  and  pepper  and  cover  the 
top  with  crumbs  and  grated  cheese  and  bake  a  rich 
brown. 

BOILED    EGGS 

Boil  3  minutes  for  soft-boiled  eggs, 
Boil  5  minutes  for  hard-boiled  eggs, 
Boil  15  minutes  for  salad. 


BREAKFAST    EGGS 

6  eggs, 

3  tablespoons  cream, 
1  tablespoon  butter, 
Salt  and  pepper  to  taste. 


THE  BLUE  GRASS  COOK  BOOK 

Put  butter  in  a  hot  baking-dish.  After  break- 
ing the  eggs  one  at  a  time  in  a  saucer,  slip  care- 
fully into  the  hot  baking-dish.  Add  the  cream 
and  sprinkle  salt  and  pepper  over  them.  Cook  5 
minutes  and  serve  hot  in  the  baking-dish. 


EGGS    A    LA    CREME 

Boil  eggs  hard,  cut  in  slices  and  lay  on  a  dish, 
add  a  layer  of  grated  bread-crumbs,  a  little  salt 
and  pepper,  and  a  pint  of  milk  or  cream.  Let  it 
boil.  While  boiling,  stir  in  a  tablespoon  of  butter 
with  a  tablespoon  of  flour  mashed  in  it.  Let  it  mix 
well ;  then  pour  over  the  eggs,  and  bake  a  few 
minutes. 


EGGS  WITH  TOMATO  SAUCE 

Take  ^  dozen  small  ripe  tomatoes,  remove  the 
skins  and  stew  them.  Strain  and  season  with  salt, 
pepper,  1  tablespoon  butter,  and  add  a  pinch  of 
soda.  Return  to  the  fire  and  add  2  tablespoons 
flour  and  boil  till  thick.  Scramble  the  eggs  and 
pour  the  sauce  around  them  and  serve  at  once. 


EGGS 


OMELET 

6  eggs  beaten  separately, 

1   cup  of  milk, 

1  tablespoon  of  butter. 

Mix  milk,  yolks,  butter,  salt,  and  pepper,  and 
add  the  whites  last.  Pour  into  a  hot  pan  which 
has  been  well  buttered,  and  cook  quickly  on  top  of 
oven.  When  it  begins  to  thicken,  put  inside  the 
oven  and  brown.  Cut  in  half  and  roll  and  serve 
hot  at  once.  All  omelets  should  be  served  imme- 
diately. 


MARCELLUS'S    OMELET 

4  eggs  beaten  separately, 

1   cup  of  bread-crumbs, 

1  teaspoon  butter,  salt  and  pepper  to  taste, 

1  cup  of  milk. 

Add  the  milk  to  the  yolks,  also  the  crumbs  and 
other  ingredients.  Beat  the  whites  in  last.  Have 
the  skillet  moderately  hot,  pour  in  and  cook  till  it 
settles.  Then  bake  in  oven  till  a  rich  brown. 
Double  the  omelet  and  serve  at  once. 


THE    BLUE    GRASS    COOK    BOOK 


OMELET,    SPANISH    STYLE 

Fry  a  little  garlic  in  sweet  oil,  in  a  tin  or  porce- 
lain pan,  having  previously  chopped  it  very  fine; 
when  the  garlic  is  done,  add  some  sliced  tomatoes, 
sliced  mushrooms,  and  smoked  beef  tongue ;  sea- 
son well.  Make  a  plain  omelet;  fry  it  in  sweet 
oil  and  put  the  garlic,  tomatoes,  mushrooms,  and 
tongue  inside;  cool  and  serve  with  a  little  tomato 
sauce. 


VERY    FINE    OMELET 

4     eggs, 

1     cup  of  milk, 

1     tablespoon  butter, 

1J  tablespoons  of  grated  ham, 

1     tablespoon  of  chopped  parsley, 

1     tablespoon  of  flour. 

Boil  the  milk  and  make  a  paste  of  the  flour  by 
adding  a  little  milk  and  put  into  the  boiling  milk. 
Add  salt,  pepper,  and  butter,  and  set  aside  to  cool. 
Beat  the  eggs  separately  and  add  the  yolks,  pars- 
ley, and  ham  to  the  milk.  Add  the  whites  last. 
Bake  till  a  rich  brown  and  serve  at  once. 

26 


EGGS 


POACHED    EGGS    (No.   1) 
Mrs.  H.  C.  McDowell 

Add  a  little  salt  to  the  white  of  an  egg  and  beat 
dry.  Turn  into  a  buttered  glass  and  put  the  yolk 
on  a  nest  in  the  middle  of  it.  Put  the  glass  on 
trivet  in  lukewarm  water.  Cover  and  let  stand  till 
the  egg  is  set  and  rises  in  the  glass.  Do  not  let 
water  around  glass  boil.  Serve  at  once. 

POACHED    EGGS    (No.   2) 

Have  water  boiling  hot  and  add  a  little  salt. 
Break  the  eggs  carefully  into  the  water,  one  at  a 
time,  and  let  them  cook  3  minutes.  Serve  on  thin, 
crisp  toast. 

SCALLOPED    EGGS 

1  egg  for  each  person, 

Salt  and  pepper, 

For  1  dozen  eggs,  1  cup  of  bread-crumbs, 

1  pint  milk. 

Boil  the  eggs  hard  and  slice  and  place  in  a  but- 
tered dish,  first  a  layer  of  eggs  and  then  a  layer 
of  crumbs,  with  pieces  of  butter  throughout  and 

27 


THE  BLUE  GRASS  COOK  BOOK 

salt  and  pepper  to  taste.  Cover  the  top  with 
crumbs,  pour  over  the  pint  of  milk,  and  bake  till 
brown. 

SCRAMBLED    EGGS 

Have  the  skillet  hot  and  add  1  tablespoon  but- 
ter. Break  the  eggs  and  drop  in,  stirring  con- 
stantly, pepper  and  salt  and  cook  quickly.  Serve 
immediately  on  toast  or  with  crisp  bacon. 

SHIRRED    EGGS 

Take  6  fresh  eggs.  Grease  baking-dish  with 
butter.  Do  not  beat  the  eggs,  but  break  and  pour 
them  in  the  dish.  Salt  and  pepper  them  and  put 
in  a  hot  oven  and  cook  till  the  whites  curl  up. 
Serve  in  baking-dish  at  once. 

STUFFED    EGGS 

1  dozen  eggs. 

Boil  and  peel  and  cut  into  halves.  Remove  the 
yolks  and  cream  them  and  add  1  tablespoon  but- 
ter, 2  tablespoons  old  ham,  nicely  minced.  Season 
highly  with  salt,  pepper,  and  mustard,  and  a  little 
chopped  onion.  Fill  the  eggs  and  arrange  on  a 
dish  or  a  platter. 

28 


Soups 


ASPARAGUS    SOUP 

3  bunches  of  asparagus, 

1  quart  of  cream  or  rich  milk, 

1  tablespoon  of  butter, 

J  tablespoon  flour. 

Boil  the  asparagus  in  1  quart  salt  water  till  ten- 
der. Drain  water  off,  then  add  cream.  Rub  butter 
and  flour  together  and  add  before  taking  from  the 
stove.  Add  salt  and  pepper  to  taste.  Serve  with 
toasted  bread  or  crackers. 


BLACK    BEAN    SOUP 
E.  D.  P. 

1  ten-cent  beef  bone, 
1   gallon  of  water, 
Small  bunch  of  parsley, 
4»  cloves, 

89 


THE  BLUE  GRASS  COOK  BOOK 

Small  bunch  of  celery  tops, 
1   carrot, 

1  quart  of  black  navy  beans 
Small  teacup  of  sherry, 

Boil  the  bone,  cloves,  celery,  and  parsley  4  hours 
the  day  before  using,  and  next  day  skim  all  grease 
and  run  through  sieve. 

Add  to  this  the  beans,  and  boil  till  the  beans  are 
soft,  and  then  mash  through  colander.  Thicken 
with  a  little  brown  flour.  To  ^  gallon  put  the 
small  cup  of  sherry,  and  when  serving  put  in  each 
plate  a  thin  slice  of  lemon  and  one  slice  of  hard- 
boiled  egg.  Salt  and  pepper  to  taste. 

CALF'S    HEAD    SOUP 

Remove  the  brains  from  the  calf's  head.  Put 
the  head  in  4  quarts  of  cold  water  and  cook  till 
meat  drops  from  the  bone — 3  or  4  hours.  Remove 
the  bone  and  add: 

3  onions,  chopped  fine, 
6  cloves, 

Salt  and  pepper  to  taste, 
Boil  an  hour. 

Season  the  brains  with  salt  and  pepper  and  but- 
ter and  beat  together  with  1  raw  egg.  Make  into 

30 


SOUPS 


balls,  roll  in  egg  and  cracker  dust,  and  fry  a  rich 
brown.  Drop  in  tureen  with  2  lemons  sliced  thin. 
Add  1  cup  of  catsup  or  wine  to  the  soup  and  pour 
in  tureen  and  serve  at  once. 


CHESTNUT    SOUP 
E.  D.  P. 

&  quarts  of  Spanish  chestnuts, 

&  quarts  of  chicken  stock, 

1   pint  of  rich  cream, 

Salt,  nutmeg,  and  cayenne  pepper  to  taste. 

Shell  the  chestnuts,  put  them  in  a  pan  and  cover 
with  cold  water.  Let  them  scald  until  the  inner 
skin  can  be  taken  off.  Put  them  on  a  sieve  to 
allow  the  hot  water  to  drain  off,  and  while  drain- 
ing, pour  on  some  cold  water,  so  as  the  skins  can 
be  removed  with  the  hand.  When  they  are  well 
skinned  put  them  into  a  saucepan  with  the 
chicken  stock,  and  let  them  simmer  until  perfectly 
tender.  Then  mash  through  the  sieve  into  the  same 
stock.  Season  with  nutmeg,  salt,  and  cayenne 
pepper  to  the  taste.  Put  it  into  a  saucepan  with 
hot  water  underneath,  stirring  all  the  time  until  it 
begins  to  simmer;  then  pour  in  the  pint  of  cream, 
and  after  stirring  5  minutes  longer,  serve. 

31 


THE    BLUE    GRASS    COOK    BOOK 

CLAM    SOUP 

24  clams, 

^     gallon  water, 

2     tablespoons  butter, 

2     onions, 

Salt  and  pepper  to  taste. 

Chop  the  clams  and  use  the  meat  and  liquor  and 
add  the  water.  Do  not  boil,  but  cook  gently  till  it 
begins  to  thicken.  Season,  and  just  before  taking 
from  the  stove  add  1  pint  cream  or  rich  milk. 
Pour  in  tureen,  add  a  little  parsley,  and  serve  at 
once. 

CLEAR    SOUP    OR    BOUILLON 
E.  D.  P. 

Cut  up  the  lean  of  coarse  beef  into  small  pieces. 

1   good-sized  onion,     1   „ 

Peel  and  cut  up  before 
1   good-sized  carrot,     f 

using. 
1   good-sized  turnip.  ) 

Salt,  nutmeg,  and  cayenne  pepper  to  taste, 
4  whole  cloves. 

Fry  with  1  tablespoon  of  butter  in  soup-kettle. 
When  it  begins  to  look  whitish,  pour  over  it  the 
stock  from  1  chicken.  Boil  the  chicken  in  1  gallon 


SOUPS 


of  water  in  early  morning,  and  make  stock  in 
afternoon.  Boil  1  hour,  strain  and  put  away  till 
next  day  for  aspic  or  bouillon. 

For  bouillon,  beat  an  egg  and  let  it  come  to  a 
boil  in  the  bouillon,  and  strain  before  serving. 

CORN    SOUP    (No.   1) 

1   can  of  corn, 
1  quart  of  boiling  milk, 
Butter,  salt,  and  pepper  to  taste. 
Press  the  corn  through  the  colander  and  add  to 

the  quart  of  boiling  milk,   and   season   to   taste. 

Serve  hot  with  toast  in  squares. 

MRS.    DAVENPORT'S    CORN 
SOUP    (No.   2) 

12  ears  of  corn, 

1^  pints  of  water, 

2     pints  new  milk, 

2     eggs, 

2     tablespoons  of  butter, 

1     tablespoon  of  flour. 

Split  and  cut  off  the  corn,  which  you  must  boil 
in  the  water  until  done  and  the  water  is  nearly  ex- 
hausted; then  add  the  milk  and  let  it  come  to  a 

33 


THE    BLUE    GRASS    COOK    BOO,: 

boil,  some  of  which  pour  in  the  beaten  eggs  and 
return  to  the  kettle;  work  flour  with  the  butter, 
with  pepper  and  salt  to  taste;  stir  into  the  soup 
and  then  serve. 


CREAM    OF    CELERY    SOUP 
E.  Z>.  P. 

1  quart  of  chicken  soup, 

1  dessertspoonful  of  butter, 

1  dessertspoonful  of  cornstarch, 

3  heads  of  celery, 

1  quart  of  milk  or  cream. 

Take  the  white  part  of  the  celery  and  chop  it  as 
fine  as  possible.  Put  it  to  boil  with  the  milk,  and 
let  it  cook  until  it  can  be  rubbed  through  a  sieve. 
If  too  thick,  after  it  has  been  rubbed  through,  add 
a  little  more  milk.  Return  it  to  the  pot,  and  add 
the  chicken  soup.  When  it  has  boiled  about  10 
minutes,  rub  the  butter  and  cornstarch  together, 
and  stir  in  until  it  thickens ;  then  season  to  the  taste 
with  salt  and  white  pepper. 

GUMBO    SOUP 

1  chicken, 

2  pints  okra, 

34 


SOUPS 


1   pint  tomatoes, 
1  tablespoon  butter. 

Fry  the  chicken  and  pour  over  ^  gallon  of  boil- 
ing water  and  cook  till  the  meat  drops  from  the 
bones.  Remove  bones.  Prepare  the  vegetables 
and  add  to  the  soup  and  boil.  Then  add  thicken- 
ing and  season  to  taste,  or  as  for  any  other  soup. 
Before  pouring  off  add  the  butter.  Add  hot  water 
as  it  boils  down.  Serve  hot,  with  rice  boiled  dry. 

CHICKEN    GUMBO 
Mrs.  Simms 

Fry  1  chicken.  When  done,  cover  with  boiling 
water  and  cook  until  it  is  ready  to  fall  apart.  Re- 
move the  chicken,  place  in  a  dish  to  cool,  and  pour 
the  liquor  into  the  soup-pot.  Add  chicken,  minced 
or  shredded  very  fine. 

Fry  1  onion  with  1  slice  of  fat  pork.  Rinse  the 
skillet  out  with  a  little  water  and  pour  all  into  the 
soup.  Put  1  can  of  tomatoes  on  to  boil  with  2 
quarts  of  water.  Slice  ^  green  pepper  and  1 
small  red  pepper  very  fine  and  add  to  tomatoes. 
Boil  2  hours.  Take  2  cans  of  okra,  carefully  re- 
moving all  the  tough  pods,  ^  cup  of  rice,  and  1 
tablespoon  of  minced  parsley.  Add  to  the  soup 

35 


THE  BLUE  GRASS  COOK  BOOK 

and  boil  1  hour  longer.     Season  with  salt  and  black 
pepper  to  taste. 

In  summer  2  or  3  ears  of  corn,  cut  and  scraped, 
make  a  nice  addition.  If  desired,  serve  with  1 
spoonful  of  boiled  rice  to  each  soup  plate. 


OYSTER    GUMBO 
E.  D.  P. 

1  large  chicken, 

1  can  of  oysters, 

\  pound  of  boiled  ham, 

2  quarts  of  boiling  water, 

1  bunch  of  summer  savory, 

1  bunch  of  parsley, 

1  tablespoonful  of  filee  powder, 

Salt,  black  and  cayenne  pepper  to  the  taste. 

Divide  the  chicken,  skin  and  flour  each  piece 
well;  cut  the  ham  in  dice,  and,  with  a  cooking- 
spoonful  of  butter,  fry  until  brown.  Then  pour 
on  it  £  quarts  of  boiling  water,  the  bunches  of  sum- 
mer savory  and  parsley  tied  together,  salt  and 
cayenne  pepper.  Let  this  boil  slowly  for  4  hours. 
Take  out  the  summer  savory  and  parsley,  pull  the 
chicken  to  pieces,  return  it  to  the  pot,  and  about 
15  minutes  before  serving  heat  the  oysters  and 

36 


"BROAD,    PORTLY,    KIND    OF    HEART 


SOUPS 


their  liquor,  and  add  to  the  soup.  While  they  are 
simmering  very  slowly  take  out  a  teacupful  of  the 
soup  and  mix  with  the  filee  powder.  When  per- 
fectly smooth  put  it  in  the  soup ;  let  it  boil  up  once 
and  it  will  be  done.  Pour  into  a  heated  tureen  and 
serve  with  some  nicely  boiled  rice  in  another  dish. 

JULIENNE    SOUP 
V.  C.  G. 

%  quarts  clear  stock, 

£  pint  carrots  cut  small, 

J  pint  onions, 

^  pint  turnips, 

^  head  of  celery. 

Bleach  the  vegetables  a  few  minutes  in  boiling 
water,  then  let  them  simmer  in  the  soup  until  ten- 
der. Season  with  salt  and  pepper. 

KENTUCKY    BURGOUT 

Mrs.  Garrard 

6     squirrels, 

6     birds, 

1^  gallons  of  water, 

1     teacup  of  pearl  barley, 

1     quart  of  tomatoes, 


THE  BLUE  GRASS  COOK  BOOK 

1     quart  of  corn, 

1     quart  of  oysters, 

1     pint  of  sweet  cream, 

J     pound  of  butter, 

%     tablespoons  of  flour, 

Season  to  taste. 

Boil  the  squirrels  and  birds  in  the  water  till  ten- 
der and  remove  all  the  bones.  Add  barley  and 
vegetables  and  cook  slowly  for  1  hour.  Ten  min- 
utes before  serving  add  the  oysters  and  cream  with 
butter  and  flour  rubbed  together.  Season  and  serve 
hot. 

OKRA    SOUP 

Take  \  gallon  of  beef  stock,  1  quart  of  toma- 
toes, and  1  quart  of  okra,  and  pepper  and  salt  to 
taste  and  boil  \  hour.  Thicken  with  1  tablespoon 
of  flour. 

OYSTER    SOUP  (No.    1) 
{Famous  Virginia  Recipe) 

Miss  Virginia  Croxton 

3     pints  oysters, 

1J  pints  milk, 

2     eggs, 

Piece  of  butter  size  of  an  egg, 

38 


SOUPS 


1     slice  of  lean  ham, 

1  stalk  of  celery  or  pinch  of  celery  seed. 
Pour  oysters  in  colander  and  put  the  strained 
liquor  in  a  kettle  and  add  enough  water  for  quan- 
tity desired.  Add  salt,  pepper,  celery,  and  ham. 
When  it  boils  up,  skim  off  the  foamy  substance. 
Drop  the  oysters  in  and  let  boil  a  few  minutes, 
then  the  beaten  eggs  and  milk  and  little  thickening 
of  flour  made  with  part  of  the  milk.  Add  the 
butter  last  and  let  all  boil  up  once,  stirring  to  pre- 
vent eggs  from  curdling.  Pour  in  tureen  over 
small  squares  of  toast  and  serve  immediately. 

OYSTER    SOUP  (No.   2) 

Take  1  quart  of  rich  milk  or  cream  and  boil. 
Draw  off  1  quart  of  oysters  and  boil  and  skim. 
Add  it  and  the  oysters  to  boiling  milk  and  cook 
5  minutes.  Powder  1  dozen  crackers,  and  with 
them  put  ^  cup  of  butter  in  soup  tureen  and  pour 
over  and  serve  hot.  Pepper  and  salt  to  taste. 

OX-TAIL    SOUP 

Cut  1  tail  into  pieces  and  add: 

1   gallon  water, 

1  teaspoon  of  salt, 

As  it  boils,  remove  the  scum. 

39 


THE  BLUE  GRASS  COOK  BOOK 

When  meat  is  done,  remove  the  tail  and  add : 

1  bunch  of  celery  cut  fine, 

2  small  onions, 
4  carrots, 

4  cloves, 
Pepper  to  taste, 

Cook  till  the  vegetables  are  tender. 
Remove  meat  from  the  tail  and  place  in  tureen, 
pour  soup  over  it  and  serve  very  hot. 

PEA    SOUP  (No.    1) 

Two  pints  of  shelled  peas,  ^  chicken;  put  on 
with  1J  gallons  of  water,  some  thyme,  parsley,  salt 
and  pepper.  When  the  peas  are  done,  take  them 
out,  then  return  them  to  the  water  in  the  mashed 
state.  Add  J  pound  of  butter  rolled  in  flour. 

Before  sending  to  table  add  ^  pint  of  cream. 

PEA    SOUP    (No.    2) 

1  can  peas, 

1  quart  boiling  mi]k, 

1  tablespoon  butter. 

Press  the  peas  through  a  colander  and  add  to  a 
quart  of  boiling  milk.  Add  to  this  1  tablespoon 
butter,  and  salt  and  pepper  to  taste. 

40 


SOUPS 


MARCELLUS'S  POTATO  SOUP 

(No.  1) 

3  large-sized   potatoes, 

Butter, 

1  cup  of  cream, 

Salt  and  pepper  to  taste. 

Cut  the  potatoes  up  in  fine  pieces  and  boil  2 
hours  in  2  quarts  of  water.  Add  seasoning  and 
piece  of  butter  size  of  an  egg  and  1  cup  of  cream. 
Serve  hot. 


POTATO    SOUP  (No.    2) 

1  quart  of  potatoes, 

2  ounces  of  butter, 
2  pints  milk, 

4  eggs. 

Boil  the  potatoes  soft,  and  smooth  with  a  little 
boiling  water  until  a  thin  batter.  Stir  the  but- 
ter, pepper,  and  salt  to  taste  into  the  milk.  Beat 
the  eggs  and  add  to  potatoes.  When  milk  boils, 
pour  over  the  potatoes  and  do  not  return  to  the 
fire. 


41 


THE    BLUE    GRASS    COOK    BOOK 

PUREE    OF    CHICKEN 
E.  D.  P. 

1  large  chicken, 

1  small  knuckle  of  veal, 

3  quarts  of  water, 

J  pound  of  rice, 

1  bunch  of  parsley, 

1  blade  of  mace, 

^  teaspoon ful  of  celery  seed, 

1  coffeecupful  of  boiling  cream, 

Salt  and  pepper  to  the  taste. 

Put  the  chicken  and  veal  on  with  3  quarts  of 
water,  together  with  the  rice,  parsley,  mace,  and 
the  celery  seed,  tied  in  a  muslin  bag.  Boil  gently 
until  the  chicken  is  thoroughly  done,  taking  care  to 
skim  well  all  the  time  it  is  boiling.  Take  out  the 
veal,  bone,  cut,  and  pound  the  chicken  in  a  mor- 
tar; moisten  it  with  a  little  of  the  stock,  and  pass 
it  through  the  colander.  Strain  the  stock,  press- 
ing the  rice  through  the  sieve.  Return  the  chicken 
to  the  stock,  season,  and  just  before  serving,  pour 
in  the  cream.  Heat  thoroughly,  but  don't  boil. 


SOUPS 


SALSIFY    SOUP 

1  quart  of  salsify  cooked  in  water  till  tender, 
1  quart  of  new  milk.  Mash  the  salsify  through 
sieve. 

Add  to  boiling  milk  1  tablespoon  flour  and  1 
large  tablespoon  butter.  Pour  all  together  and 
season  with  pepper  and  salt. 


SIMPLE    CHICKEN    SOUP 
E.  D.  P. 

1  coffeecupful  of  cream, 

1  teacupful  of  well-boiled  rice, 

1  blade  of  mace, 

1  saltspoonful  of  celery  seed, 

1  dessertspoonful  of  cornstarch. 

When  boiling  a  pair  of  chickens  for  dinner,  put 
in  the  water  a  blade  of  mace  and  a  saltspoonful  of 
celery  seed.  After  the  chickens  are  done,  take  out 
2  quarts  of  the  water;  skim  well,  and  add  the 
cream  or  rich  milk ;  then  the  rice  and  the  dessert- 
spoonful of  cornstarch ;  season  to  the  taste.  It 
will  require  about  3  quarts  of  water  for  a  pair  of 
chickens. 

43 


THE  BLUE  GRASS  COOK  BOOK 

SOUP  STOCK  OF  BEEF 
E.  D.  P. 

1  large  shin-bone, 
4  quarts  of  water, 

2  pounds  of  lean  beef, 
4  carrots, 

3  onions, 

4  turnips, 

1  bunch  of  parsley, 

1  teaspoonful  of  celery  seed, 

Salt  to  the  taste. 

Put  the  bone,  which  has  been  previously  cracked 
in  3  pieces,  into  the  soup-pot,  with  the  water,  and 
beef  cut  into  pieces  the  size  of  an  egg,  and  some 
salt.  Boil  slowly  for  1  hour,  skimming  well  until  all 
of  the  grease  is  taken  off.  Scrape  the  carrots,  peel 
the  onions  and  turnips,  then  quarter,  and,  with  the 
celery  seed,  add  to  the  soup.  Let  this  boil  slowly 
for  4  hours ;  take  off,  strain  into  a  stone  j  ar,  and 
keep  in  a  cool  place.  Veal  stock  can  be  made  in 
the  same  way,  by  getting  a  large  knuckle  of  veal 
and  adding  2  pounds  of  the  meat. 


SOUPS 


TOMATO    SOUP 

1  quart  of  peeled  fresh  tomatoes  or  canned.  Let 
them  stew  till  thoroughly  cooked  and  add  half  a 
teaspoon  of  soda.  Have  ^  gallon  of  fresh  milk 
boiling.  Stir  into  the  tomatoes  1  tablespoon  of 
butter,  1  of  flour,  and  red  pepper  and  salt  to  taste. 
Pour  tomatoes  into  milk  and  let  it  boil  15  minutes. 
Serve  hot. 

TURTLE    SOUP 

1  turtle  weighing  4  or  5  pounds, 

1  gallon  cold  water, 

1  onion, 
4  cloves, 

2  tablespoons  butter, 
Salt  and  pepper  to  taste, 
J  tablespoon  flour, 

1  glass  of  claret  or  Madeira  wine, 

2  lemons. 

Boil  the  turtle  in  the  water  till  the  meat  drops 
from  the  bones ;  3  or  4  hours  will  be  required.  Add 
the  seasoning  and  boil  30  minutes.  Roll  butter 
and  flour  together  and  add  just  before  taking 
from  the  fire.  Pour  in  tureen  and  add  wine  and 
lemons  thinly  sliced.  Serve  at  once. 

45 


THE  BLUE  GRASS  COOK  BOOK 

MOCK-TURTLE  SOUP  (No.  1) 

4  pounds  lean  beef, 
^  gallon  cold  water. 

Boil  till  tender  and  remove  the  meat  and  chop 
fine.  Put  back  in  liquor  and  add: 

2  onions, 

6  cloves, 

Salt  and  pepper  to  taste, 

1  tablespoon  celery  seed, 

1  tablespoon  butter  and  ^  flour. 

Thicken  with  flour  and  butter  rubbed  together. 
Pour  in  tureen  and  add  1  cup  of  good  catsup  and 
serve  at  once. 

MOCK-TURTLE    SOUP  (No.    2) 
Miss  Elise  White 

1  calf's  head, 

2  bunches  of  celery, 
Yolks  of  6  eggs, 

1  lemon, 

1   cup  walnut  catsup, 

1  teaspoon  cloves, 

1   onion  chopped  fine, 

Salt  and  pepper  to  taste. 


SOUPS 


Boil  the  head  in  plenty  of  water  till  tender. 
Strain  and  add  to  the  liquor  the  ingredients,  and 
flavor  with  sherry  or  wine.  Boil  eggs  hard  and 
slice  and  add  to  soup. 

VEGETABLE    SOUP  (No.    1) 

Take  a  10-cent  soup-bone  and  put  it  in  l£  gal- 
lons water  and  let  boil  slowly  for  5  hours.  When 
cool,  add  4  potatoes  cut  in  small  pieces,  4  tomatoes, 
4  ears  of  corn,  and  %  onions.  Season  with  salt  and 
pepper  to  taste,  and  let  it  cook  slowly  for  3  hours. 
Then  thicken  with  2  tablespoons  flour.  Serve  hot. 

VEGETABLE    SOUP  (No.    2) 

Have  good  strong  stock  which  has  been  made  the 
day  before.  Strain  in  the  kettle  and  add : 

1  carrot, 

1  small  cabbage, 

1  tablespoon  rice, 

1   onion, 

3  tomatoes. 

Chop  all  ingredients  very  fine.  Boil  1  hour. 
Serve  with  small  toasted  squares.  For  clear  soup, 
strain  and  leave  all  the  ingredients  out. 


Fish 


BAKED    FISH  (No.    1) 
V.  C.  G. 

Rub  inside  of  fish  with  salt.  Add  pepper  and 
salt  on  outside  with  slices  of  onion  and  pickled 
pork.  Then  dredge  with  flour  and  put  in  the  pan 
with  1  quart  of  boiling  water.  Bake  well  and  baste 
often.  When  cooked,  place  the  pan  on  top  of 
stove. 

If  gravy  is  not  thick  enough,  add  a  piece  of 
floured  butter  the  size  of  an  egg  or  smaller.  Stir 
in  a  half-bottle  of  tomato  catsup  and  pour  over 
fish.  Remove  onion  and  pork  before  serving. 

BAKED    FISH    (No.   2) 
Mrs.  Tom  R.  Wyles 

1  small  fish, 

1  cup  of  bread-crumbs, 

Moisten  with  hot  water, 


THE  BLUE  GRASS  COOK  BOOK 

1  teaspoon  melted  butter, 

1  teaspoon  Worcestershire  sauce, 

1  teaspoon  tomato  catsup, 

1  teaspoon  minced  parsley, 

1  teaspoon  minced  onion, 

1  teaspoon  minced  pickle  or  olives, 

1  teaspoon  lemon  juice. 

Salt,  pepper,  and  paprika  to  taste. 

Make  the  mixture  very  moist,  and  add  water  if 
necessary.     Stuff  the  fish  and  tie  securely  and  bake. 


FISH    A    LA    CREME 
V.  C.  G. 

Dress  cold,  boiled  fish  with  this  sauce: 
Take  £  tablespoons  of  flour,  and  add  by  degrees 
1  quart  of  milk,  £  tablespoons  of  finely  minced 
onion,  the  same  of  parsley,  plenty  of  salt  and  pep- 
per, enough  to  make  it  sharp.  Stir  this  over  the 
fire  until  it  begins  to  thicken,  then  stir  in  ^  teacup 
of  butter. 

Put  some  of  the  sauce  at  the  bottom  of  the 
baking-dish,  then  a  layer  of  fish,  and  so  on  till  it 
is  all  used,  finishing  with  sauce  and  a  light  layer 
of  bread-crumbs,  and  bake  till  a  little  brown. 

50 


FISH 


FISH    IN    SHELLS 

Take  a  nice  white  fish  and  let  it  boil  ^  hour; 
then  pick  it  very  fine,  removing  skin  and  bones. 
Make  a  dressing  of  1  large  cup  of  rich  cream,  1 
tablespoon  of  butter,  a  little  flour,  and  put  in 
saucepan  and  stir  till  thick.  Add  seasoning,  salt 
and  pepper  and  a  little  celery,  and  mix  with  the 
fish. 

Fill  the  shells.  Sprinkle  bread-crumbs  and  tiny 
pieces  of  butter  on  top,  and  put  in  oven  and  brown. 


LOBSTER   A   LA    DABNEY 
V.  C.  G. 

Pick  the  meat  from  £  good-sized  lobsters,  leav- 
ing with  it  some  of  the  soft  part.  Put  1  quart  of 
milk  over  boiling  water,  removing  1  gill  to  mix 
with  1  gill  of  flour.  When  the  milk  is  scalding 
hot,  stir  this  in.  Season  with  red  pepper  and  salt 
to  taste. 

Stir  until  the  flour  is  cooked ;  then  pour  it  on  the 
lobster  and  mix  well.  It  must  be  softer  than  for 
salad.  Put  in  shallow  pans  or  shells ;  cover  with 
bread-crumbs ;  dot  with  butter  and  bake  till  brown. 

This  can  be  prepared  in  the  morning  for  tea. 

51 


THE  BLUE  GRASS  COOK  BOOK 

SALMON 

1  pint  can  of  salmon, 

J  cup  of  crackers  rolled  coarse, 

2  tablespoons  butter, 

3  well-beaten  eggs, 
Salt  and  pepper. 

Steam  one  hour ;  serve  with  drawn  butter  poured 
over  it,  in  which  put  chopped  mushrooms  a  few 
minutes  before  taking  from  the  stove.  Chopped 
olives  and  capers  are  an  improvement. 

BAKED    SHAD 

Miss  Virginia  Croxton 

Clean,  open,  and  take  out  the  roe,  if  there  is  one. 
Wash  carefully  and  scrape  out  the  blood  near  the 
backbone.  Lay  in  a  pan  long  enough  not  to  bend 
the  fish  with  head  on.  Fill  with  seasoned  bread- 
crumbs and  sprinkle  well  in  and  out  with  pepper 
and  salt.  Gash  the  top  about  2  inches  apart  and 
lay  strips  of  fat  bacon  in  the  gashes.  Bake  in  a 
hot  oven,  adding  hot  water  enough  to  keep  fish 
from  drying  and  sticking  to  the  pan.  Bake  from 
^  to  an  hour,  according  to  size.  Serve  with  tomato 
catsup  or  Worcestershire  sauce. 


FISH 

FRIED    SHAD 

Miss  Virginia  Croxton 

Clean,  split,  and  take  out  the  backbone.  Cut 
into  pieces  about. 2  inches  wide.  Salt  and  pepper 
to  taste  and  fry  in  hot  lard  until  a  light  brown. 

ROASTED    SHAD 

A  Virginia  Recipe 

Wipe  dry  and  rub  inside  and  out  with  pepper 
and  salt.  Fasten  the  fish  securely  to  a  board  and 
put  in  front  of  an  open  fire  and  let  it  cook  till  well 
done.  Serve  with  drawn  butter. 

TURBOT 

Steam  1  fish;  pick  to  pieces  and  bone;  sprinkle 
with  salt  and  pepper  in  layers  and  set  aside.  Boil 
a  little  parsley  and  onion  in  a  pint  of  milk ;  strain, 
set  back  on  fire ;  stir  in  £  of  a  pound  of  flour,  J  of 
a  pound  of  butter,  and  boil  till  thick ;  set  to  one  side 
until  partially  cold;  beat  up  2  eggs  and  stir  in 
the  mixture;  butter  a  baking-dish  and  fill  with 
alternate  layers  of  fish  and  dressing ;  sprinkle  top 
with  bread-crumbs,  and  bake  until  it  puffs  up  in 
centre. 

53 


Oysters 


BROILED    OYSTERS 

Miss  Virginia  Croxton 

Drain  the  oysters  and  free  them  from  pieces  of 
shells.  Lay  on  cloth  to  dry.  Season  with  salt  and 
pepper.  Broil  on  a  greased  griddle  over  a  clear 
fire,  or  in  a  frying-pan  with  a  little  butter  and 
lard  mixed.  When  cooked  to  a  light  brown,  turn 
and  cook  other  side.  Serve  on  hot  toast. 

CREAMED    OYSTERS  (No.  1) 
E.  D.  P. 

Boil  1  quart  of  cream  and  thicken  with  -J  dozen 
crackers.  Season  with  1  dessertspoon  of  butter, 
salt  and  pepper  to  taste. 

When  boiling  pour  in  1  quart  of  select  oysters, 
and  when  the  ends  curl,  remove  from  stove  and 
serve  hot  with  crackers. 

55 


THE  BLUE  GRASS  COOK  BOOK 

CREAMED    OYSTERS  (No.    2) 
Mrs.  Charles  Berryman 

1  tablespoon  of  butter  in  chafing-dish, 

1  can  of  oysters  or  1  dozen  fresh  oysters. 
Drop  in  the  hot  butter  and  let  cook  till  edges 
curl.     Season  with 

Salt  and  pepper, 

Juice  of  1  lemon, 

Yolks  of  2  eggs  beaten  up  with 

&  tablespoons  of  cream. 
Let  cook  till  thick  and  serve  on  toast. 

FRENCH  STEWED  OYSTERS 

Fifty  large  oysters  set  over  the  fire  in  their 
liquor ;  skim  well  when  they  begin  to  simmer ;  take 
them  out  with  a  perforated  ladle  and  throw  them 
into  cold  water  to  plump  them ;  when  cold,  place  in 
wine,  then  drain  them ;  add  to  the  liquor  ^  pound 
of  butter  divided  into  4  pieces,  well  rolled  in  flour, 
^  dozen  blades  of  mace,  ^  nutmeg  grated,  a  salt- 
spoon  of  cayenne  pepper;  stir  until  the  butter  is 
melted  and  mixed,  then  put  in  the  oysters;  when 
they  boil,  take  them  off  and  stir  in  yolks  of  3  eggs 
well  beaten;  serve  hot. 

56 


OYSTERS 


FRIED    OYSTERS  (No.   1) 
Miss  Virginia  Croxton 

Drain  large,  plump  oysters  and  free  them  from 
small  pieces  of  shells.  Lay  them  on  a  cloth  to  dry. 
Season  with  milk,  salt,  and  pepper,  and  dip  in 
beaten  egg  and  roll  in  cracker  dust.  Fry  a  light 
brown  in  hot  lard  and  serve  at  once. 

FRIED    OYSTERS  (No.   2) 

Choose  large  oysters  and  drain  thoroughly  in  a 
colander.  Dry  in  a  towel.  Dip  each  oyster  first 
in  sifted  cracker-crumbs ;  then  in  egg  ( 1  egg 
beaten  with  a  large  spoonful  of  cold  water,  £  a 
teaspoon  of  salt,  a  saltspoon  of  pepper,  being 
enough  for  2  dozen  oysters).  Roll  again  in 
crumbs,  and  lay  them  in  a  wire  frying  basket,  and, 
holding  the  basket  by  the  handle,  dip  into  a  kettle 
of  boiling  lard ;  use  a  porcelain  kettle  almost  one- 
third  full  of  lard.  Dip  the  basket  in  and  let  it  re- 
main until  the  oysters  are  a  light  brown ;  then  turn 
out  on  a  piece  of  brown  paper  until  they  are  so 
free  from  grease  that  they  can  be  served  in  a  nap- 
kin laid  in  the  platter.  The  albumen  in  the  egg 
makes  a  coating  over  the  oyster  so  that  the  grease 

57 


THE  BLUE  GRASS  COOK  BOOK 

cannot  get  to  it.     The  lard  can  be  set  aside  and 
used  several  times. 

OYSTER    COCKTAILS 
Mrs.  Mary  Webb 

2  dozen  small  oysters, 

1  tablespoon  horseradish, 

^  teaspoon  tabasco  sauce, 

1  tablespoon  of  vinegar, 

1  tablespoon  of  Worcestershire  sauce, 

1  tablespoon  tomato  catsup, 

£  teaspoon  of  salt. 

Mix  the  sauce  well  and  place  on  ice  an  hour  be- 
fore serving.  Have  oysters  ice  cold. 

Put  3  or  4  oysters  in  a  punch  glass,  and  add  1 
or  2  tablespoons  of  sauce  to  each  glass. 

OYSTER    FRITTERS 

Miss  Virginia  Croxton 

1  pint  small  oysters  or  large  ones  chopped. 
Make  a  stiff  batter  with  2  eggs,  1  teaspoon  of 
yeast  powder,  and  a  little  milk.     Add  oysters  and 
flour  to  thicken.     Salt  to  taste.    Drop  in  spoonfuls 
in  hot  fat  and  fry  a  light  brown. 

58 


OYSTERS 


OYSTER    LOAF 

A  Creole  Recipe 

1  loaf  of  bread, 

1  quart  of  oysters  fried, 

^  teacup  of  tomato  catsup, 

•J  dozen  small  pickles  or  1  dozen  olives. 

Cut  off  one  end  of  loaf  and  remove  the  soft 
inside,  leaving  a  shell,  which  thoroughly  butter 
and  place  in  oven  to  toast.  Fill  with  a  layer  of  hot 
fried  oysters,  a  little  catsup,  and  pickles  or  olives, 
another  layer  of  oysters,  till  shell  is  filled.  Fasten 
the  top  on,  cut  in  slices,  and  serve  very  hot. 

A  nice  supper  dish  after  theatre. 


OYSTER    PATTIES 

Put  1  pint  of  milk  or  cream  on  to  boil  and  sea- 
son with  butter,  mace,  salt,  and  pepper,  and  thicken 
with  spoon  of  cornstarch.  When  thick  add  1  quart 
of  fine  oysters.  Cook  till  edges  curl.  Make  pat- 
ties of  rich  puff  paste,  and  when  pastry  is  brown 
put  4  oysters  in  each  shell  with  some  of  the  sauce. 


59 


THE    BLUE    GRASS    COOK    BOOK 

PICKLED    OYSTERS 
V.  C.  G. 

Boil  the  oysters  till  the  edges  curl  and  the  soft 
part  is  plump.  Take  off  and  let  them  cool  in  the 
juice.  Remove  the  oysters  and  strain  the  juice, 
adding  to  it  vinegar  to  the  taste,  whole  black  pep- 
per, allspice,  small  piece  of  mace,  and  boil  about 
5  minutes. 

Remove  from  stove,  and  when  perfectly  cold 
pour  on  the  oysters. 

Add  wine  to  the  taste,  small  red  peppers,  and 
salt. 

SCALLOPED    OYSTERS 

Miss  Virginia  Croxton 
1  quart  oysters. 

Cover  the  bottom  of  baking-dish  with  cracker- 
crumbs  and  put  in  a  layer  of  oysters.  Sprinkle 
with  salt  and  pepper  and  bits  of  butter.  Cover 
with  cracker-crumbs  and  oysters  till  dish  is  full. 
Let  the  cracker-dust  lie  on  top  in  a  thick  layer. 
Pour  over  this  the  oyster  liquor,  1  cup  milk,  1 
beaten  egg,  and  cook  till  oysters  are  well  done. 

60 


OYSTERS 


VEAL  AND  OYSTERS 
V.  C.  G. 

Two  pounds  of  tender,  lean  veal  cut  in  thin, 
small  pieces.  Dredge  with  flour  and  fry  in  suffi- 
cient hot  lard  to  keep  it  from  sticking. 

When  nearly  done  add  a  pint  and  a  half  of  fine 
oysters.  Thicken  with  a  little  flour  and  season  with 
salt  and  pepper,  and  cook  till  done. 

Serve  in  a  hot  dish. 


61 


Entrees 


ASPIC    JELLY 

4  pints  of  clear  soup, 
1  box  of  Cox's  gelatine, 

1  teacup  of  wine, 

2  tablespoons  of  vinegar, 
Salt  and  pepper  to  taste, 

Whites  of  2  eggs  beaten  to  a  stiff  froth. 

Stir  all  well  while  cooking  till  it  begins  to  boil. 
See  that  the  gelatine  is  well  dissolved,  so  that  it 
will  not  stick  to  bottom  of  kettle.  Do  not  stir 
after  it  boils  hard.  When  the  eggs  break  away 
and  the  jelly  looks  clear,  remove  from  stove  and 
strain  through  a  clean  cloth.  Have  the  cloth  soak- 
ing in  boiling  water,  and  squeeze  well  out  of  the 
hot  water  before  running  the  jelly  through. 

Put  chicken  in  mould,  pour  sauce  over  while 
warm,  and  serve  with  truffles. 


THE  BLUE  GRASS  COOK  BOOK 

BOUDINS  A  LA  RICHELIEU 
E.  D.  P. 

1  pound  of  raw  turkey  or  chicken  breast, 

i  pound  of  panada, 

£  pound  of  butter, 

J  pound  of  pickled  pork, 

3  eggs, 

4  truffles, 

Salt  and  pepper  to  taste. 

Grind  the  turkey  or  chicken.  Cream  the  butter 
with  the  panada  and  add  the  meat,  having  pork 
ground  with  the  meat.  Break  in  the  eggs,  one  at  a 
time,  beating  the  mixture  well.  Slice  a  part  of  the 
truffles  in  this  mixture,  reserving  the  rest  for  the 
sauce.  Pour  in  the  liquor  from  the  truffles.  Put 
this  in  the  Boudin  moulld,  place  in  bread-pan 
with  water  around,  and  boil  f  of  an  hour. 

Serve  with  champignon  sauce. 

CHICKEN    ASPIC    WITH 
WALNUTS 

Mrs.  Henry  C.  Euckner 

Make  a  clear  consomme;  to  \\  cups  of  con- 
somme add  J  box  of  Cox's  gelatine  soaked  in  | 

64 


AUNT  FRANCES,  COOK  AT  AUVERGNE,  PARIS,  KY. 


ENTREES 


cup  of  water  one-half  hour;  put  one  layer  of  jelly 
J-  inch  thick  into  a  double  mould  and  let  chill ;  then 
fill  the  outside  mould  with  jelly;  fill  the  centre 
with  1^  cupfuls  of  celery  cut  rather  fine  and  \ 
a  cup  of  English  walnuts  cut  size  of  celery;  mix 
them  with  a  dressing  made  of  3  tablespoons  of 
melted  chicken  jelly,  2  tablespoons  of  oil,  1  tea- 
spoon of  salt,  1  teaspoon  vinegar,  \  teaspoon  tarra- 
gon vinegar,  \  teaspoon  red  pepper.  Cover  with 
jelly  so  as  to  enclose  the  celery  mixture;  turn  when 
moulded  on  flat  dish  with  shredded  lettuce. 


CHICKEN    CUTLETS 
Mrs.  Henry  C.  Buckner 

For  a  dozen  and  a  half  cutlets  use  a  generous  pint 
of  cooked  chicken,  chopped  rather  coarse,  a  cupful 
of  cream,  3  tablespoons  of  butter,  1  of  flour,  1  tea- 
spoon of  salt,  4  level  tablespoons  of  fine  chopped 
mushrooms,  4  eggs,  1  pint  of  sifted  crumbs,  -|  tea- 
spoon of  pepper,  ^  teaspoon  of  onion  juice,  1  tea- 
spoonful  of  chopped  parsley.  Mix  chicken  with 
the  salt,  pepper,  onion  juice,  lemon  juice,  and 
chopped  mushrooms ;  put  the  cream  on  the  stove  in 
a  large  frying-pan;  beat  the  flour  and  butter  to- 

65 


THE  BLUE  GRASS  COOK  BOOK 

gether  until  smooth  and  light,  and  when  the  cream 
begins  to  boil,  stir  this  into  it ;  stir  constantly  until 
the  sauce  boils  again ;  then  add  the  seasoned 
chicken  and  cook  for  three  minutes ;  beat  two  of  the 
eggs  until  light  and  stir  them  into  the  boiling  in- 
gredients ;  take  from  the  fire  immediately  and  pour 
into  a  flat  dish,  to  get  very  cold,  for  an  hour  or  so. 
The  colder  the  mixture  becomes,  the  more  easily 
the  cutlets  can  be  formed.  Butter  a  cutlet  mould 
thoroughly  and  sprinkle  some  crumbs  into  it ;  pack 
with  the  chicken,  and  then  give  the  mould  a  tap  on 
the  table  to  make  the  cutlet  drop  out.  The  mould 
is  buttered  only  once,  but  is  sprinkled  with  crumbs 
each  time  a  new  cutlet  is  formed.  When  all  the 
chicken  has  been  used,  beat  the  two  remaining  eggs 
in  a  deep  plate  and  put  some  of  the  crumbs  in  an- 
other plate ;  drop  the  cutlets  into  the  eggs  first,  and 
into  the  crumbs  afterward ;  at  serving  time  put 
them  into  a  fry  ing-basket,  being  careful  not  to 
crowd  them,  and  cook  in  boiling  fat  for  two  min- 
utes. Drain  well  and  serve  with  white  mushroom 
or  Bechamel  sauce.  Mould  with  the  hands  if  pre- 
ferred. 


66 


ENTREES 


COQUILLES    OF    CHICKEN 
Mrs.  Henry  C.  Euckner 

1  chicken, 

1   can  of  mushrooms, 

1  tablespoon  of  flour. 

Chop  cold,  boiled,  or  roasted  chicken  fine. 

The  mushrooms  must  be  cut  up,  not  chopped. 
Put  liquor  on  for  the  mushrooms.  Let  it  come  to 
a  boil,  then  add  |  as  much  cream  as  there  is  liquor. 
Stir  well.  Put  pepper,  salt,  and  tablespoonful  of 
flour,  and  boil  well.  After  shells  are  filled  two- 
thirds  full  of  the  mixed  chicken  and  mushrooms, 
pour  dressing  over  it,  cover  top  with  cracker-dust 
and  put  in  oven  and  brown. 

CREME    DE    VOLAILLE  (No.    1) 
Mrs.  B.  F.  Buckner 

1  chicken,  chopped  very  fine, 

2  eggs, 

^  teacup  of  cream, 
\  teaspoon  of  thyme, 

1  dessertspoon    of   the   fat   part   of   fresh   pork, 
scraped  with  a  knife, 

67 


THE  BLUE  GRASS  COOK  BOOK 

Salt  and  pepper, 

^  teaspoon  of  minced  onion, 

1  dessertspoon  of  parsley,  chopped  very  fine. 

Mix  these  ingredients  together.  To  mould 
nicely  it  must  be  very  stiff.  Grease  the  mould, 
thoroughly  lining  it  with  the  cream,  leaving  a 
space  in  the  centre,  and  after  putting  in  the  mush- 
rooms and  white  sauce — for  which  a  recipe  is  given 
— steam  1^  hours. 

Dissolve  a  tablespoon  of  gelatine  in  a  very  little 
hot  water,  and  put  a  teaspoonful  of  it  in  the  creme 
and  the  rest  in  the  white  sauce. 

Of  course  it  must  be  put  in  before  it  is  put  in 
the  mould. 

The  following  is  to  put  in  the  space  inside  the 
creme  in  the  centre  of  the  mould: 

1  tablespoon  of  butter, 

1  tablespoon  of  flour, 

J  pint  of  milk, 

The  remainder  of  the  dissolved  gelatine. 

Stir  while  cooking,  and  add  ^  of  a  can  of 
chopped  mushrooms. 

Serve  with  white  sauce  for  Creme  de  Volaille. 


68 


ENTREES 


CREME    DE    VOLAILLE  (No.   2) 
Mrs.  H.  C.  McDowell 

1  pound  raw  chicken,  without  bones,  skin,  etc., 
\  teaspoon  onion  juice, 

2  teaspoons  parsley. 

Run  through  the  grinder  till  very  fine.  Cream 
into  this  \  pound  butter,  with  salt  and  pepper  to 
taste.  Break  in  3  raw  eggs,  1  at  a  time,  then  beat 
it  well  as  you  would  a  delicate  cake. 

Line  a  mould  with  this,  leaving  a  hole  for  the 
following : 

Stew  half  a  can  of  champignons  in  their  own 
liquor,  thicken  with  butter  and  flour.  Cover  the 
hole  with  some  of  the  meat  and  steam  5  hours.  The 
other  half  of  the  champignons  stew  in  cream  and 
pour  over  the  mould  before  serving.  A  small  can 
of  truffles  is  a  great  improvement.  Pour  the  liquor 
from  the  truffles  in  the  meat,  slice  them  and  stew 
one-half  to  go  with  the  champignons  in  the  hole, 
the  other  half  with  the  champignons  in  the  cream 
This  is  nice  moulded  in  individual  moulds. 


69 


THE  BLUE  GRASS  COOK  BOOK 

JELLIED    CHICKEN 
Mrs.  Strauder  Goff 

Cook  a  large  chicken  as  if  for  croquettes. 
After  it  is  cool,  take  the  meat  from  the  bones. 
Put  the  skin  and  the  cracked  bones  back  into  the 
broth,  which  should  be  about  a  quart.  Add  a  small 
onion  cut  up,  £  bay  leaves,  a  blade  of  mace,  and 
a  pinch  of  celery  seed.  Simmer  till  reduced  to  a 
pint.  Cut  up  the  meat  of  the  chicken  as  if  for 
salad  or  a  little  finer,  and  have  ready  4  hard-boiled 
eggs  and  a  little  chopped  parsley.  Dip  a  mould, 
melon-shaped  ones  are  pretty,  in  ice  water  and 
arrange  the  chicken  and  the  eggs,  which  must  be 
sliced  in  layers  with  a  little  chopped  parsley  now 
and  then.  Strain  the  broth,  season  with  salt  and 
a  tablespoon  of  sherry  wine,  and  pour  over  the 
chicken  and  set  on  the  ice  for  several  hours  or  over 
night.  Turn  into  a  dish  bordered  with  lettuce  and 
serve  with  mayonnaise  or  French  dressing.  It  may 
also  be  served  with  a  row  of  peeled  tomatoes  around 
the  mould,  or  in  winter  with  tomato  jelly  moulded 
in  small  moulds,  or  the  chicken  may  be  moulded  in 
the  individual  moulds  round  a  large  mould  of  the 
tomato  jelly.  Mayonnaise  should  accompany  either 
arrangement. 

70 


ENTREES 


PRESSED    CHICKEN 
E.  D.  P. 

1  chicken, 

3  sets  of  sweetbreads, 

1  teacup  of  cream, 

1  onion, 

A  little  parsley, 

Salt  and  pepper  to  taste, 

1  tablespoon  of  butter. 

Boil  the  chicken  till  tender,  also  the  sweet- 
breads. When  cold,  grind  through  the  meat- 
grinder.  Boil  the  onion  in  the  cream  and  season 
with  parsley,  salt,  and  pepper.  Thicken  with  a 
little  flour  rubbed  in  the  butter.  When  it  begins 
to  thicken,  strain  and  mix  with  chicken  and  sweet- 
breads. Mould  with  aspic  jelly.  This  makes  2 
moulds. 

QUENELLES 
E.  D.  P. 

Mix  1  pound  of  cold  turkey  or  chicken  breast  with 

6  ounces  of  panada, 
i  pound  of  pickled  pork, 
J  pound  of  butter, 
£  teacup  of  cream, 

71 


THE  BLUE  GRASS  COOK  BOOK 

Onion,  salt,  and  pepper  to  taste, 
1  lemon. 

Shape  3  inches  long.     Roll  in  flour  and  drop  in 
boiling  water. 

Serve  with  champignon  sauce. 


RISSOLES 

|  pound  of  ground  turkey  heart, 

3  sets  of  sweetbreads  chopped, 

J  pound  of  butter, 

£  pound  of  flour, 

1  pint  of  strong  veal  stock, 

3  eggs. 

Put  the  butter  in  a  stew-pan;  when  it  bubbles 
add  the  flour;  let  it  cook,  but  do  not  let  it  boil; 
add  the  stock,  then  the  turkey  and  sweetbreads, 
and  when  it  is  thick,  add  the  eggs ;  cook  the  whole 
until  it  is  as  stiff  as  the  panada  for  croquettes. 
Set  it  aside  to  cool,  then  add  enough  cream  to  make 
it  soft,  but  not  too  wet.  Make  fine  pastry  thick 
as  a  biscuit,  and  cut  with  a  biscuit  cutter ;  then  roll 
it  out  thin.  Put  a  large  spoonful  in  centre  of  each, 
and  turn  over  like  a  turn-over  pie;  dip  in  eggs, 
roll  in  vermicelli,  and  fry  a  light  brown. 


ENTREES 


CREAMED    SWEETBREADS 
Mrs.  Henry  C.  Buckner 

Take  blanched  sweetbreads  and  cut  them  in 
small  pieces  and  put  in  a  saucepan  with  1  table- 
spoon of  butter  rolled  in  1  tablespoon  of  flour, 
slowly  adding  1  pint  of  cream,  and  salt  and  pepper 
to  taste.  Serve  hot. 

If  preferred,  mushrooms  are  a  nice  addition. 

FRIED    SWEETBREADS    WITH 
PEAS 

Stew  the  breads,  but  do  not  cut  them  up.  Make 
a  batter  and  dip  the  breads  in  and  fry  in  hot  lard. 
Cook  the  peas  in  salt  water  and  serve  with  the 
breads. 

HOW  TO  BLANCH  SWEET- 
BREADS 

Soak  3  hours  in  3  different  waters  with  1  pinch 
of  salt  in  each  water.  Drain,  place  in  cold  water, 
and  boil  till  tender.  Throw  in  cold  water  to  whiten. 
Put  in  a  cold  place,  and  they  are  ready  for  general 
use. 

TS 


THE  BLUE  GRASS  COOK  BOOK 

STEWED  SWEETBREADS 
V.  C.  G. 

Boil  the  sweetbreads  till  tender  enough  to  pick 
them  to  pieces,  and  take  out  the  strings  and  hard 
pieces.  Then  put  them  on  to  stew  with  cream, 
seasoning  with  pepper,  salt,  and  a  very  little  mace. 
Then  add  a  lump  of  butter  with  a  few  bread- 
crumbs and  yolks  of  2  eggs  beaten  light. 

Cook  till  thick  as  very  thin  mush.  This  recipe 
is  for  2  pairs. 

SWEETBREADS    WITH    CHAM- 
PIGNONS 

E.  D.  P. 

1  can  of  champignons, 

1  set  of  sweetbreads, 

^  pint  of  clear  soup, 

1  teaspoon  of  flour, 

^  teaspoon  of  brown  flour, 

£  tablespoon  of  butter, 

1  wineglass  of  wine, 
Salt  and  pepper  to  taste. 

Cook  the  sweetbreads  thoroughly  and  cook  the 
champignons  with  their  liquor  in  a  saucepan  with 


ENTREES 


the  clear  soup.  Boil  nearly  an  hour;  season  well, 
and  put  sweetbreads  in.  Add  butter  and  flour. 
Cook  till  thick,  and  add  wine  last.  Serve  hot. 

SWEETBREADS    WITH    PEAS 

Take  the  skin  and  fat  off  the  breads  and  let 
them  stand  in  salt  water  for  a  few  minutes.  Cut 
into  pieces  and  boil  till  done.  Boil  the  peas  in 
salted  water  and  put  with  the  breads.  Take  the 
liquor  from  the  peas  and  thicken  with  flour  and 
season  highly  with  pepper,  salt,  and  butter.  Cook 
a  few  minutes  and  pour  over  the  dish. 

TIMBALE 

Mrs.  Henry  C.  Buckner 

Boil  6  or  8  large  sticks  of  macaroni,  broken 
in  1-inch  lengths,  25  minutes,  and  put  in  cold 
water  to  bleach ;  decorate  a  medium-sized  bowl, 
holding  about  3  pints,  with  pieces  of  macaroni 
an  inch  long.  The  inside  of  the  bowl  is  thickly 
buttered  to  hold  macaroni,  and  put  in  close  to- 
gether up  to  the  top  of  the  bowl.  The  filling  is 
made  of  the  breast  of  1  large  chicken,  raw. 

1  large  slice  of  bread,  soaked  in  cream, 
\  pound  of  butter, 

75 


THE  BLUE  GRASS  COOK  BOOK 

Yolks  of  5  eggs, 

^  can  mushrooms  chopped, 

A  little  grated  nutmeg, 

Salt  and  pepper  to  taste, 

^  teaspoon  celery  seed, 

1  pinch  of  thyme, 

^  teaspoon  fresh  onion  juice. 

All  these  ingredients  are  put  in  a  chopping-dish 
and  powdered  to  a  paste  or  ground  in  a  fine  meat- 
grinder.  Put  in  a  mould,  tie  buttered  paper  on 
top  and  steam  nearly  4  hours.  Serve  with  tim- 
bale  sauce. 

TIMBALE    SHELLS 

Mix  f  of  a  cup  of  flour  with  ^  teaspoon  of  salt ; 
add  f  cup  of  milk  and  1  egg,  well  beaten;  when 
very  smooth  add  1  tablespoon  of  oil;  dip  hot 
timbale  iron  in  this  batter  and  fry  the  mixture 
which  clings  to  the  iron  in  hot  lard. 

XALAPA    BOUDINS 
Mrs.  Henry  C.  Buckner 

Six  chicken  livers  boiled  30  minutes.  When 
cold,  pound  to  a  smooth  paste  and  rub  through  a 
sieve.  Boil  1  pint  of  cream  or  chicken  stock  and 

76 


ENTREES 


1   cup  of  stale  bread-crumbs  until   as  smooth  as 
paste.     Then 

8  tablespoons  of  butter, 
The  livers, 
1  tablespoon  of  salt, 
^  teaspoon  of  pepper, 
Dash  of  red  pepper. 

When  cold,  add  3  eggs,  beaten  very  light. 
Cook  in  moulds  in  water  at  the  boiling  point,  but 
do  not  let  it  boil.  When  a  large  mould  is  used,  it 
will  take  1  hour ;  in  the  small  cups,  40  minutes. 

Serve  with  sauce  for  Xalapa  Boudins. 


77 


Croquettes 


BRAIN    CROQUETTES 

Soak  the  brains  1  hour  and  parboil  them  for  5 
minutes.  Season  highly  with  salt  and  pepper  and 
a  little  sage.  Add  J  as  much  cracker-crumbs  as 
brains.  Work  all  together  with  2  tablespoons  of 
sweet  rich  cream,  white  of  an  egg,  whipped  to  a 
froth.  Make  into  shapes,  roll  them  in  raw  yolk 
and  bread-crumbs  and  fry  pretty  brown. 

CHICKEN    CROQUETTES 
Mrs.  Ellet  Cabell 

Take  a  chicken  and  wrap  in  a  cloth  and  boil  till 
tender.  Add  to  the  water  parsley,  salt,  and  a  little 
onion.  Skim  the  water  and  set  aside  to  cool. 
When  the  chicken  is  cold,  skin  and  cut  up,  remov- 
ing all  gristle  and  fat.  Chop  and  add  2  table- 
spoons flour  and  1  of  butter.  Take  2J  cups  of 

79 


THE  BLUE  GRASS  COOK  BOOK 

liquor,  season  with  salt,  pepper,  and  mace,  and 
boil.  When  it  boils,  stir  in  the  butter  and  flour  till 
very  smooth.  Add  1  large  cup  of  bread-crumbs 
and  mix  thoroughly.  Add  the  minced  chicken,  and 
cook  all  for  a  few  minutes  and  set  aside  to  cool. 
Mould  into  croquettes,  dip  in  the  beaten  egg  and 
then  cracker-dust.  Let  them  stand  awhile  and  fry 
in  boiling  lard,  and  drain  as  soon  as  done. 

VERY    FINE    CROQUETTES 
E.  D.  P. 

1  pound  of  cooked  turkey  or  chicken, 

3  teaspoons  of  chopped  parsley, 

1  pint  of  cream, 

1  large  onion, 

^  pound  of  butter, 

J  pound  of  bread-crumbs, 

Salt,  pepper,  and  cayenne  pepper  to  taste. 
Sprinkle  the  parsley  over  the  meat  and  run 
through  grinder  twice.  Boil  the  onion  with  the 
cream  and  strain  onion  out,  and  when  cool  pour 
cream  over  bread-crumbs,  add  the  butter,  and  make 
a  stiff  mixture,  then  add  salt,  etc.  Beat  in  the 
meat  and  mix  all  together. 

If  too  stiff,  add  a  little  cream  and  make  as  soft 
as  can  be  handled.    Put  on  ice  to  get  stiff.    Then 

80 


CROQUETTES 


roll  and  shape.     Dip  in  egg,  and  roll  in  bread- 
crumbs, and  fry  in  hot  lard. 

EGG    CROQUETTES 

Miss  Annie  White 

For  6  croquettes  take  6  eggs, 

1   pint  milk, 

1  tablespoon  butter, 

1  tablespoon  flour, 

1  tablespoon  chopped  parsley, 

10  drops  onion  juice, 

1  teaspoon  salt, 

1  teaspoon  pepper. 

Boil  eggs  hard  and  drop  in  cold  water,  and, 
after  removing  shells,  squeeze  through  potato- 
masher.  Boil  the  milk,  and  add  the  flour  and  but- 
ter, which  have  been  well  mixed,  then  add  other 
ingredients. 

Turn  in  a  platter  to  cool.  Let  the  mixture 
stand  3  hours.  Shape  and  drop  in  egg  and  bread- 
crumbs and  fry  in  boiling  fat. 

FISH    CROQUETTES 

Rub  together  3  tablespoons  of  flour,  1  of  but- 
ter, stir  into  \  pint  of  rich  milk;  add  a  teaspoon 

81 


THE  BLUE  GRASS  COOK  BOOK 

of  finely  chopped  parsley,  and  a  quarter  of  a  tea- 
spoon onion  juice.  Boil  until  it  thickens ;  add  2 
cups  of  cold  boiled  fish,  and  boil  up  again;  season 
with  salt  and  pepper  to  taste.  When  cold,  take 
out  and  dip  in  egg,  then  in  bread-crumbs,  and  fry. 

OYSTER    CROQUETTES 

Drain  1  quart  oysters  and  chop  fine.  Take  1 
pint  bread-crumbs  and  add  1  teaspoon  baking- 
powder.  Mix  oysters  and  crumbs  and  pour  over 
1  cup  of  cream.  Season  with  pepper,  salt,  and  1 
tablespoon  butter.  Fix  well  and  add  2  well-beaten 
eggs.  Make  into  shapes  and  dip  in  egg,  roll  in 
cracker-dust,  and  fry  a  rich  brown. 

RICE    CROQUETTES 

Mrs.  Strauder  Goff 

1J  pints  boiled  rice, 
3  eggs, 

Butter  size  of  1^  eggs, 
3  tablespoons  cream, 
J  teaspoon  scraped  onion, 
Salt  and  cayenne  pepper  to  taste, 
A  small  pinch  of  mace. 
Reserve  2  whites  of  the  eggs  to  roll  the  cro- 

82 


CROQUETTES 


quettes  in.  Mix  the  ingredients  and  cook  in  a 
double  boiler  till  quite  thick.  Allow  to  cool.  Form 
into  croquettes  and  fry  in  deep  fat,  after  rolling 
in  the  whites  of  the  eggs  and  bread-crumbs. 

The  seasoning  can  be  varied  by  omitting  the 
mace  and  adding  a  half  a  teacup  of  grated  cheese 
or  grated  ham,  or  a  cup  of  chopped  chicken  or 
brains.  They  should  always  be  served  with  to- 
mato sauce. 

SALMON    CROQUETTES 

1  can  salmon, 

2  eggs, 

£  cup  of  butter, 

1  cup  of  fine  bread-crumbs, 

1  teaspoon  baking-powder  in  bread-crumbs, 

J  cup  of  cream, 

J  teaspoon  of  cayenne  pepper, 

Salt  to  taste. 

Mix  all  together  and  make  in  pear  shape.  Roll 
in  egg  and  cracker-dust,  and  fry  light  brown. 


83 


Fowl 


BAKED    CHICKEN 

Prepare  young  grown  chicken  12  hours  or  more 
before  using.  Place  the  chicken  flat  in  the  pan. 
Add  1  pint  water  and  cook  till  tender.  Baste  often 
with  butter.  Then  make  a  dressing  of  butter,  salt5 
pepper,  a  little  onion  and  bread-crumbs  and  put 
around  the  chicken.  Cook  till  chicken  and  dress- 
ing are  a  rich  brown. 


BROILED    CHICKEN 

Prepare  young  chicken,  split  on  the  back,  sprin- 
kle with  salt,  and  lay  on  ice  12  hours  or  longer 
before  it  is  cooked.  Have  broiling-irons  very  hot. 
Spread  a  spoon  of  butter  on  the  chicken,  add  salt 
and  pepper,  and  lay  on  the  broiler  with  the  breast 
next  the  fire.  Cover  and  put  a  weight  on  top — 
the  old-fashioned  way  was  to  put  a  flat-iron  on  top. 

85 


THE  BLUE  GRASS  COOK  BOOK 

Be  careful  to  broil  both  sides,  basting  with  a  little 
butter.  Cook  till  tender  and  a  rich  brown.  Place 
on  dish  and  pour  the  liquor  from  the  broiler  over  it. 

CHICKEN    PIE 

Cut  up  a  large  chicken,  add  sufficient  water  to 
make  a  good  gravy.  Add  J  pound  of  butter  rolled 
in  flour,  little  salt,  pepper,  and  mace  to  taste. 
Make  a  paste  with  f  pound  of  flour  and  J  pound 
of  butter,  little  water,  and  a  pinch  of  salt.  Boil 
3  eggs  hard.  Stir  the  yolks  in  the  pie,  and  bake. 

CHICKEN     PUDDING 

Stew  3  chickens  until  tender;  remove  from 
the  liquor;  put  into  a  baking-dish  and  make  a 
batter  with  flour,  sweet  milk,  a  tablespoon  of  but- 
ter, and  3  eggs  beaten  separately;  beat  all  thor- 
oughly and  pour  on  the  chicken ;  bake  1  hour ; 
serve  with  gravy  made  of  the  liquor  the  chicken 
was  boiled  in;  thicken  with  flour,  add  butter,  salt, 
and  pepper  to  taste. 

CHICKEN    FOR    SUPPER 

After  boiling  chickens  in  as  little  water  as  pos- 
sible until  the  meat  falls  from  the  bones,  pick  off 

86 


FOWL 


the  meat,  chop  it  rather  fine,  and  season  it  well 
with  pepper  and  salt;  put  into  the  bottom  of  a 
mould  some  slices  of  hard-boiled  eggs  and  layers 
of  chicken  until  mould  is  nearly  full ;  boil  down  the 
water  the  chicken  was  boiled  in  until  there  is  about 
a  cupful  left;  season  it  well  and  pour  it  over  the 
chicken;  it  will  sink  through,  forming  a  jelly 
around  it.  Let  it  stand  over  night  or  all  day  on 
ice.  Let  it  be  sliced  at  table.  Garnish  the  dish 
with  light-colored  celery-leaves  or  fringed  celery. 

CURRIED    CHICKEN 

Boil  chicken  tender;  take  out  and  lay  on  plat- 
ter; take  1  teaspoon  of  curry  and  flour  enough 
to  make  the  liquor  the  thickness  of  good  gravy; 
mix  both  together  smooth  with  a  little  water,  and 
stir  into  liquor  the  chicken  was  boiled  in ;  then  put 
back  the  chicken,  and  let  all  boil  slowly  for  15 
minutes,  stirring  slightly. 

FRICASSEE    OF    CHICKEN 
E.  D.  P. 

1  tender  chicken, 

1  teacup ful  of  butter, 

1  tablespoonful  of  flour, 

87 


THE  BLUE  GRASS  COOK  BOOK 

1  bunch  of  parsley, 
1  saltspoonful  of  celery  seed. 
Wash  the  chicken  and  cut  it  up  as  for  frying; 
put  into  a  stew-pan,  with  hot  water  enough  to  cover 
it,  add  the  celery  seed  and  salt;  let  it  boil  gently, 
taking  off  the  scum  as  it  rises,  until  it  is  tender, 
which  will  take  about  1  hour;  then  rub  the  butter 
and  flour  together,  put  into  the  stew-pan  with  the 
well-chopped  parsley ;  let  it  stew  15  minutes ;  add 
the  yolks  of  2  raw  eggs ;  stir  as  you  would  for  cus- 
tard, and  boil  5  minutes  longer.  Serve  on  a  dish 
with  boiled  rice  arranged  nicely  around  it.  When 
putting  the  celery  into  the  stew-pan  put  it  in  a  thin 
piece  of  muslin. 

FRIED    CHICKEN 

Prepare  young  chicken  and  sprinkle  with  salt 
and  lay  on  ice  12  hours  before  cooking.  Cut  the 
chicken  in  pieces  and  dredge  with  flour  and  drop 
in  hot  boiling  lard  and  butter — equal  parts — salt 
and  pepper,  and  cover  tightly  and  cook  rather 
slowly — if  it  cooks  too  quickly  it  will  burn.  Cook 
both  sides  to  a  rich  brown.  Remove  chicken  and 
make  a  gravy  by  adding  milk,  flour,  butter,  salt, 
and  pepper.  Cook  till  thick,  and  serve  in  separate 
bowl. 


88 


FOWL 


ROASTED    CHICKEN 

Prepare  a  full-grown  chicken  or  hen,  sprinkle 
with  salt,  lay  on  ice  for  12  hours  or  longer.  Put 
in  pan  and  add  1  pint  water,  and  cook  till  tender, 
adding  water  if  needed.  Then  make  a  dressing 
of  bread-crumbs,  butter,  salt  and  pepper,  and  a 
little  onion,  and  make  into  cakes  and  lay  around 
the  fowl.  Baste  frequently  with  butter.  Do  not 
put  the  stuffing  inside  the  fowl,  as  it  will  absorb 
the  juices.  Cook  the  giblets  in  the  pan  with  the 
chicken.  When  the  chicken  is  tender  and  cakes 
are  a  rich  brown,  remove  from  the  pan.  To  the 
giblets  add  flour,  butter,  a  little  milk,  and  make  a 
gravy,  which  serve  in  a  separate  bowl. 


STEWED    CHICKEN 

Three  young  chickens  cut  up  and  laid  in  salt 
and  water;  drain  the  water;  wipe  and  flour  the 
chickens.  Add  J  pound  of  butter,  half  an  onion, 
salt  and  pepper,  a  blade  of  mace.  Cover  close  and 
stew  till  tender. 

Put  in  the  gravy  the  yolks  of  2  eggs,  beaten,  \ 
pint  of  cream,  and  a  little  lemon- juice. 

89 


THE    BLUE    GRASS    COOK    BOOK 

CHICKEN    TERRAPIN 
E.  D.  P. 

Cut  a   cold  boiled   chicken   and   liver   in   small 
pieces.     Remove  skin,  fat,  and  gristle.     Put  in  a 
pan  with 
J  pint  of  cream, 

J  pound  of  butter,  rolled  in  1  tablespoon  of  flour, 
Salt  to  taste. 

Chop  up  3  hard-boiled  eggs.  Add  eggs  and 
when  it  comes  to  a  boil  stir  in  a  wineglass  of  sherry. 

BOILED  FOWL  WITH   OYSTERS 

Take  a  young  chicken,  fill  the  inside  with 
oysters,  and  put  it  into  a  jar,  and  plunge  the  jar 
into  a  kettle  of  water,  remembering  to  cover 
tightly;  boil  for  1J  hours;  there  will  be  a  quan- 
tity of  gravy  from  the  juice  of  the  fowl  and  the 
oysters  in  the  jar,  which  make  into  a  white 
sauce  with  the  addition  of  a  little  flour,  cream,  and 
butter;  add  some  oysters  to  it  or  serve  plain  with 
the  chicken.  The  gravy  that  comes  from  a  fowl 
dressed  in  this  manner  will  be  a  stiff  jelly  next 
day,  and  the  fowl  will  be  white  and  tender  and 
of  an  exceedingly  fine  flavor — advantages  not 

90 


FOWL 


attained  in  ordinary  boiling — while  the  dish  loses 
nothing  of  its  delicacy  and  simplicity. 


BROILED    DUCK 

Take  young,  tender  ducks  ( after  they  are  feath- 
ered), and  broil  according  to  recipe  for  broiled 
chicken. 

ROAST    DUCK 

Sprinkle  well  with  salt  and  pepper,  and  fill  the 
duck  with  a  dressing  made  of  bread-crumbs,  but- 
ter, salt  and  pepper,  and  a  little  onion. 

Place  £  slices  of  pork  across  breast  and  put 
in  roaster.  Add  hot  water,  and  baste  frequently. 
Serve  with  gravy  and  currant  jelly. 


ROAST    GOOSE 

Sprinkle  with  salt  and  pepper  and  put  the 
goose  in  a  roaster,  and  add  water  and  baste  fre- 
quently. Make  a  dressing  of  bread-crumbs,  sage, 
butter,  onion,  salt  and  pepper,  and  mix  together 
with  an  egg. 

Stuff  the  goose  and  cook  for  2  hours.  Make  a 
gravy.  Serve  with  apple-sauce. 

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THE    BLUE    GRASS    COOK    BOOK 


BROILED    TURKEY 

Take  young  turkeys,  about  4  months  old,  and 
broil  as  you  would  any  young  fowl. 


ROASTED    TURKEY 

A  turkey  should  be  killed  and  dressed  from  two 
days  to  a  week  before  cooking.  Rub  thoroughly 
the  breast  and  back  with  salt  and  pepper  and  lay 
in  the  roasting  pan  with  the  breast  down.  Place 
the  giblets  in  the  pan  and  fill  with  water  to  the 
depth  of  2  inches.  Have  the  oven  hot  and  keep 
the  heat  even.  Baste  often.  A  young,  tender 
turkey  can  be  cooked  in  2  hours,  but  an  older 
one  requires  a  longer  time — 3  or  4<  hours  may 
be  necessary.  When  the  turkey  is  done,  hav- 
ing tested  it  by  sticking  a  fork  in  the  breast,  turn 
it  over  on  its  back  and  brown  the  breast.  Make 
a  dressing  of  bread-crumbs,  season  with  salt  and 
pepper,  a  little  onion,  or  sage  if  preferred.  Place 
the  dressing  around  the  turkey  when  it  is  half 
done,  and  brown  nicely. 


Game 


BLUE  GRASS  RECIPE  FOR 
ROAST  QUAIL 

E.  D.  P. 

Rub  the  quail  inside  with  pepper  and  put  a 
slice  of  pickled  pork  on  breast-bone  of  each,  with 
salt  and  pepper.  Baste  often,  and  fill,  when  half 
done,  with  chestnut  dressing  as  for  turkey. 

BROILED    PARTRIDGES 

Open  on  back;  if  partridges  are  not  tender, 
place  in  a  small  baking-pan  with  ^  inch  hot  water, 
and  cover;  15  minutes  is  long  enough  if  the  oven 
is  hot;  dredge  well  with  flour;  lay  on  broiling- 
irons,  breast  down ;  make  gravy  of  two  tablespoons 
of  flour  in  \  cup  of  cold  water,  with  pepper,  salt, 
and  butter;  stir  this  into  liquid  in  which  birds  are 
parboiled;  always  serve  with  toast  and  bacon,  if 

93 


THE  BLUE  GRASS  COOK  BOOK 

preferred  with  this  gravy.  Slash  birds  in  breast 
three  times  when  done;  put  a  little  butter  in  each 
slash,  also  pepper  and  salt;  place  on  toast,  then 
pour  liquor  from  pan  over  them. 


BROILED    PHEASANT 

If  the  pheasant  is  young,  broil  as  you  would 
young  chicken.  If  full  grown,  cut  into  pieces, 
after  having  parboiled  it,  and  add  butter,  salt,  and 
pepper,  and  broil  over  a  hot  fire.  Serve  on  thin 
slices  of  toast. 


BROILED    SQUIRREL 

If  young  and  tender,  broil  as  you  would  young 
chicken.     If  old,  bake  as  you  would  chicken. 


QUAIL    WITH    TRUFFLES 
E.  D.  P. 

Broil  delicately  the  breast  of  the  quail,  and  cook 
truffles  for  J  hour  in  1  pint  of  clear  soup.  Thicken 
with  browned  flour  and  1  tablespoon  of  butter. 
Add  wine  to  taste.  Place  quail's  breast  on  dish. 
Scatter  the  truffles  over  it  and  pour  the  sauce  over. 

94 


GAME 


ROASTED    PHEASANT 

Roast  as  you  would  a  chicken,  and  serve  hot. 

RABBIT    ROASTED 

Skin  and  dress  the  rabbit,  cutting  off  the  head 
and  tail.  Stuff  with  dressing  of  bread-crumbs, 
salt  and  pepper.  Put  in  pan  with  water,  and  bake 
as  you  would  chicken.  Baste  often  with  butter. 
Serve  with  apple-sauce  and  rice-cakes. 

ROASTED    VENISON 

Rub  the  meat  well  with  salt  and  pepper  and  lay 
in  a  double  baking-pan  and  add  1  quart  of  water. 
Let  it  cook  till  it  is  tender,  about  £J  or  3  hours. 
Make  a  dressing  of  bread-crumbs,  salt  and  pepper 
and  put  around  the  meat.  Sprinkle  bread-crumbs 
thickly  over  the  top  with  bits  of  butter  and  a  little 
pepper.  Baste  often  and  cook  to  a  nice  brown. 
Thicken  the  gravy  with  flour  and  serve  in  a  gravy 
boat.  Serve  with  currant  jelly. 


95 


Meats 


BLUE  GRASS  HAMS 

BAKED  HAM 

Never  bake  a  ham  under  a  year  old.  Rub  the 
ham  thoroughly  and  put  to  soak  in  cold  water  for 
24  hours.  Then  cover  with  cold  water  in  a  boiler. 
When  it  begins  to  boil,  set  on  back  of  stove  and 
boil  slowly  till  the  bone  is  loose.  (Twenty  minutes 
to  a  pound  is  about  the  length  of  time  required.) 
Then  remove  from  stove  and  let  stand  in  boiler  till 
it  is  cool,  over  night  or  half  a  day.  Put  in  a 
baking-pan  and  remove  the  skin  and  extra  fat, 
being  careful  to  keep  the  shape.  Make  a  stiff  bat- 
ter of  flour  and  water  and  cover  the  top.  Set  it 
in  the  oven  and  bake  slowly  for  2  hours.  Then 
remove  batter  and  with  a  knife  make  slight  inci- 
sions all  over  the  ham  and  sprinkle  first  with  brown 
sugar,  about  1  tablespoonful,  then  sprinkle  thor- 
oughly with  black  pepper.  Make  a  dressing  of 

97 


THE  BLUE  GRASS  COOK  BOOK 

grated  bread  or  crackers,  a  little  onion  chopped 
fine,  1  tablespoon  butter,  pepper,  salt,  and  mix 
with  1  egg  and  a  little  water.  Cover  the  top  with 
this  dressing  and  put  in  oven  to  brown.  Serve  cold. 

COL.    WM.    RHODES    ESTILL'S 
RECIPE    FOR    CURING    HAMS 

Kill  your  hogs  when  the  wind  is  from  the  north- 
west. The  night  before  you  salt  the  meat  take  a 
string  of  red  pepper  and  make  a  strong  tea.  (Let 
it  remain  on  the  stove  over  night.)  Put  in  the  tea 

2  heaping  tablespoons  of  saltpetre  to  every  £  gal- 
lons.    Take  this  strong  tea  and  pour  on  the  salt. 
Salt  the  meat  lightly  the  first  time  to  run  off  the 
blood.     Let  the  meat  lie  packed  3  days — longer, 
if  the  weather  is  very  cold.     Then  overhaul  the 
meat  and  put  1  teaspoon  of  pulverized  saltpetre 
on  the  flesh  side  of  each  ham  and  rub  in  well.    Then 
rub  with  molasses  mixed  with  salt.     Pack  close  for 
10  days.     After  this  overhaul  again,  rubbing  each 
piece,  and  pack  close  again.     Hang  the  meat  in 

3  weeks  from  the  time  the  hogs  were  killed.     Be- 
fore hanging,  wash  each  piece  in  warm  water,  and 
while  wet  roll  in  hickory  ashes.     Then  smoke  with 
green  hickory  wood,  and  tie  up  in  cotton  bags  in 
February. 

98 


CURING  HAMS  AT  AUVERGNE,  PARIS,  KY 


MEATS 


HAM    COOKED    IN    WINE 
Mrs.  Henry  C.  Buckner 

Scrub  well  and  soak  an  old  ham  in  plenty  of 
water  for  48  hours.  Weigh  ham  and  allow  ^  hour 
for  each  pound,  place  in  large  ham  boiler  and  fill 
with  cold  water;  let  simmer  (not  boil)  gently  the 
allotted  time.  When  half  the  time  is  up,  pour  off 
the  water;  fill  again  with  fresh  boiling  water,  into 
which  put  ^  cup  of  vinegar,  a  bay  leaf  and  a  few 
cloves,  and  finish  cooking.  Let  the  ham  remain 
in  the  water  until  cool.  Then  remove  the  skin. 
Mix  2  tablespoonfuls  of  "Coleman's  Mustard"  with 
vinegar,  spread  over  the  ham,  brush  with  the  yolk 
of  an  egg.  Sprinkle  with  bread-crumbs  and 
sugar,  pin  on  the  fat  side  with  cloves  and  a  few 
raisins. 

With  a  sharp  knife  make  incisions  all  through 
the  ham,  holding  back  the  openings  and  pouring 
in  \  pint  of  sherry.  Place  in  the  oven  for  -J  hour, 
basting  every  5  minutes.  Do  not  cut  until  per- 
fectly cold. 

KENTUCKY    BAKED    HAM 
E.  D.  P. 

Take  a  good  magnolia  ham  1  or  %  years  old  and 
let  it  soak  36  hours.  Make  a  stiff  dough  of  flour 

99 


THE  BLUE  GRASS  COOK  BOOK 

and  water  and  envelop  the  ham  and  put  in  a  bak- 
ing-pan. Add  enough  water  to  keep  from  stick- 
ing. Baste  frequently  and  cook  till  thoroughly 
done,  or  till  the  hock  can  be  removed — 5  or  6  hours. 
When  done,  skin  it  and  make  an  icing  of  brown 
sugar  and  yolk  of  1  egg,  and  cover  top  and  grate 
bread-crumbs  over.  Put  in  oven  and  brown. 


SUGAR-CURED     HA  MS 

Mrs.  Cassius  M.  Clay 

Let  the  hams  lie  in  dry  salt  for  4  weeks  after  the 
killing.  Then  hang  them  up  in  the  smoke-house 
and  smoke  them  with  dry  hickory  chips  till  they 
are  a  pretty  light  brown.  Then  rub  them  thor- 
oughly with  a  pomatum  made  of  New  Orleans  mo- 
lasses, black  and  red  pepper,  using  about  3  times 
as  much  black  pepper  as  red.  Mix  the  molasses 
and  pepper  in  a  large  dish-pan,  and  if  they  do  not 
mix  easily,  warm  them  by  setting  the  pan  on  the 
stove.  When  it  is  well  mixed,  have  a  man  hold 
the  ham  by  the  hock  with  one  hand,  and  with  the 
other  rub  the  mixture  well  into  the  ham  on  both 
sides.  Make  good  strong  sacks  and  tie  each  ham 
and  hang  up  with  the  hock  down,  as  the  ingredi- 
ents will  be  absorbed  more  readily. 

100 


MEATS 


They  will  be  ready  for  use  in  about  8  or  10 
months. 

Hams  a  year  old  are  better  than  older  hams,  as 
they  get  too  dry  and  strong  when  kept  too  long. 
In  cooking  the  ham  a  handful  of  cloves  dropped  in 
the  water  while  boiling  gives  it  a  rich  flavor. 

BAKED    HASH 
E.  D.  P. 

Run  any  kind  of  cold  cooked  meat  through  the 
grinder.  Equal  parts  of  mashed  Irish  potatoes. 
Salt  and  pepper  to  taste.  Butter  and  milk  enough 
to  keep  it  from  being  too  stiff.  Put  in  a  baking- 
dish  and  pour  over  2  tablespoons  of  tomato 
catsup.  Sprinkle  well  with  bread-crumbs  and 
brown.  Serve  hot. 

BEEF    A    LA    MODE    (No.  1) 
Mrs.  Brutus  J.  Clay 

Take  a  round  of  beef  and  remove  the  bone. 
Fill  the  hole  with  a  dressing  made  of  bread-crumbs, 
salt,  pepper,  and  butter.  Also  1  teaspoon  salt, 
pepper,  cloves,  mace,  and  nutmeg.  Make  inci- 
sions in  the  beef  and  put  in  strips  of  pork  which 

101 


THE  BLUE  GRASS  COOK  BOOK 

have  been  rolled  in  the  spices.  Sprinkle  the  rest 
over  the  top.  Then  cover  the  whole  with  fat  bacon 
to  prevent  burning.  Tie  with  a  tape  and  skewer 
it  well  and  put  in  an  oven  and  bake  5  hours.  Baste 
constantly  with  butter  and  lard  mixed  with  a  little 
flour.  When  nearly  done  skim  off  the  fat  and 
thicken  the  gravy.  Season  with  walnut  catsup  and 
wine. 

BEEF    A    LA    MODE    (No.  2) 
R.  V.  J. 

Take  a  large  tender  round  of  beef  and  have  holes 
made  all  over  it,  through  and  through.  Make  a 
rich  stuffing  of  bread-crumbs,  butter,  onion,  spices, 
salt,  and  herbs  to  your  taste ;  also  truffles  and  mush- 
rooms. If  you  use  the  latter,  leave  out  the  onion. 

Fill  the  holes  with  the  stuffing,  pouring  in  wine 
with  it  into  each  hole,  and  then  pour  more  wine 
over  the  beef,  and  let  stand  until  morning.  Then 
bake  slowly  until  thoroughly  done,  basting  fre- 
quently with  the  wine  gravy. 

BROILED    STEAK 

Pepper  a  nice  beefsteak  and  put  on  broiler  over 
clear  coals.  Broil  half  done,  and  turn  the  other 

102 


MEATS 


side.  Have  dish  hot  with  butter,  salt,  and  pepper 
mixed.  Turn  the  steak  in  this  mixture  and  return 
to  fire,  and  broil  a  little  longer.  Return  to  dish, 
turn  again,  and  serve  hot. 

BROILED    VENISON 
E.  D.  P. 

Take  nicely  cut  steaks  and  broil  over  hot  coals. 
Remove  and  rub  with  butter.  Broil  a  few  minutes 
longer  and  place  on  a  hot  dish.  Melt  currant  jelly 
and  season  with  wine.  Add  a  little  more  butter  to 
hot  steaks  and  pour  wine  and  jelly  over. 

Omit  jelly  and  wine  and  serve  as  you  would  beef- 
steak, and  serve  with  thin  slices  of  lemon. 


FRIED    FROGS'    LEGS 

Boil  in  salt  water  for  3  minutes.     Beat 

2  eggs, 

1  cup  of  milk,  and 

Salt  and  pepper, 

and  dip  first  in  egg,  then  in  cracker-dust.  Put 
in  frying-basket.  Dip  in  skillet  of  boiling  lard 
and  fry  rich  brown  and  serve  at  once. 

103 


THE    BLUE    GRASS  ,C  O  O  K    BOOK 

FRIED    PIGS'    FEET 

Mix  well-beaten  eggs  with  salt  and  pepper  and 
dip  the  pigs'  feet  in  it,  then  in  the  bread-crumbs, 
and  let  the  egg  dry.  Fry  in  skillet  of  hot  lard  till 
a  rich  brown. 

HAMBURG    STEAK 

Miss  Elise  White 

2  pounds  lean  meat, 

2  teaspoons  salt, 

1  teaspoon  pepper, 

1  tablespoon  onion  juice. 

Run  the  meat  through  a  meat-chopper  twice  and 
add  the  seasoning  and  shape  like  a  steak  and  broil. 
Serve  hot  with  butter. 

To  get  onion  juice.  Peel  an  onion  and  cut  in 
pieces  and  squeeze  through  lemon  squeezer. 

HENRY    CLAY'S    FAVORITE 
DISH 

Mrs.  Henry  Clay 

Have  the  butcher  extract  the  bone  from  the 
rump  roast  and  take  a  few  stitches  with  his  needle 

104 


MEATS 


to  keep  it  in  good  shape.  Place  the  beef  in  an 
iron  pot  with  a  tight  cover;  put  with  it  2  small 
onions,  2  cloves  stuck  in  each,  a  pod  of  red  pepper, 
salt,  a  little  allspice,  and  2  carrots.  Pour  enough 
boiling  water  over  the  beef  to  nearly  cover  it;  let 
it  come  to  a  hard  boil,  then  set  it  back,  tightly 
covered,  to  where  it  will  just  simmer  for  6  hours. 
Then  place  the  beef  on  a  hot  platter,  strain  its 
liquor,  and  skim  every  particle  of  grease  from  it. 
Have  ready  ^  teaspoon  of  sugar,  browned  in  an 
iron  pan,  pour  the  liquor  over  it  and  thicken  with 
a  little  flour  and  water.  Pour  the  gravy,  which 
should  be  quite  brown  and  thick,  over  the  beef. 
Slice  the  carrots,  which  place  on  and  around  the 
beef. 


LAMB    CHOPS 

The  chops  should  be  trimmed  nicely  and  pep- 
pered well  and  rolled  in  butter.  Broil  nicely  on 
both  sides  over  clear  fire.  When  done,  put  butter, 
pepper,  and  salt  over  them. 

Cover  the  ends  with  little  white  fluted  papers  and 
serve  on  dish  with  peas. 


105 


THE    BLUE    GRASS    COOK    BOOK 

LOBSTER    OR    SALMON   CHOPS 

Miss  Virginia  Croxton 

Boil  in  salt  water  for  20  to  25  minutes.  Chop 
as  fine  as  possible. 

\  pint  sweet  cream, 
Butter  size  of  an  egg 

Peel  and  chop  1  onion  into  cream.  Add  1  table- 
spoon of  cornstarch  wet  with  the  cold  cream. 

Boil  and  stir  in  the  lobster  or  salmon,  season 
with  cayenne  and  a  little  Worcestershire  sauce. 
When  cold,  form  into  chop  shape,  dip  in  the  beaten 
yolk  of  an  egg,  then  in  the  bread  or  cracker- 
crumbs,  and  fry  in  hot  lard  as  you  would  oysters. 
If  canned  lobsters  or  salmon  is  used,  omit  the  boil- 
ing. One  can  makes  a  good  dish. 

MEAT  CAKES  FOR  BREAK- 
FAST 

Take  any  cold  meat,  except  ham,  and  put 
through  a  meat-grinder.  Mix  with  bread-crumbs, 
a  little  onion,  \  cup  of  crumbs,  \  cup  of  meat,  1 
egg,  butter,  salt,  and  pepper  to  taste. 

Make  in  cakes  and  fry  a  light  brown  in  butter. 
Serve  with  a  sauce  of  milk,  flour,  butter,  salt,  and 
pepper  boiled  thick. 

106 


MEATS 


SADDLE    OF    MUTTON 
Mrs.  Henry  C.  Buckner 

Wash  it  in  soda  water.  Wipe  dry,  and  then  rub 
with  soda,  brown  sugar,  cayenne  pepper,  and  salt. 
Grate  a  nutmeg  over  it.  Make  a  dressing  of 

Bread-crumbs, 

Brown  sugar, 

Chopped  celery, 

Tablespoon  of  butter, 

Salt  and  pepper, 

Teaspoon  of  powdered  allspice. 

Cook  from  4  to  5  hours,  according  to  size. 
Make  a  gravy  of 

1  pint  of  brown  flour, 

1  tumbler  of  brown  sugar, 

2  lemons, 

1  teaspoon  of  allspice, 
1   nutmeg, 
1  tumbler  of  jelly, 
^  teacup  of  butter, 
Chopped  celery, 
Salt  and  pepper. 


107 


THE    BLUE    GRASS    COOK    BOOK 


ROAST    MUTTON 

Allow  15  minutes  to  the  pound  in  roasting  mut- 
ton.   Baste  often  and  serve  with  jelly. 


ROAST    BEEF  (No.    1) 

Select  a  nice  sirloin  of  beef  and  place  in  pan 
with  beef  drippings.  Beef  requires  15  minutes  to 
the  pound  for  cooking.  Baste  well.  When  nearly 
done,  sprinkle  with  salt  and  pepper  and  a  little 
flour. 

When  well  cooked  to  a  nice  brown,  remove  from 
fire  and  make  a  gravy  by  adding  a  little  hot  water 
and  thickening.  Serve  in  separate  bowl. 

ROAST    BEEF  (No.    2) 
Mrs.  Mary  Webb 

Get  a  choice  roast,  and  after  cooking  a  little 
while  in  plenty  of  water,  season  with  salt  and  pep- 
per, then  pour  most  of  the  water  from  the  pan  and 
add  the  juice  from  1  quart  of  tomatoes. 
To  the  tomatoes  add 

2  teaspoons   ground  allspice, 

1  teaspoon  cloves, 

1  teaspoon  black  pepper, 

108 


MEATS 


%  teaspoons  salt, 
A  little  red  pepper, 
Small  piece  of  butter, 
Small  onion  chopped  fine. 

Cook  this  a  few  minutes  and  spread  over  the 
roast.  Continue  basting  till  done.  Add  hot  water 
if  dressing  is  too  thick. 

ROAST   PIG 
E.  D.  P. 

1  young  pig, 

2  onions, 

1  cup  of  bread-crumbs, 

2  teaspoons  of  summer  savory, 
2  tablespoons  of  butter, 

1  saltspoon  of  salt, 

1  egg, 

Black  pepper  to  taste. 

Make  a  dressing  of  butter  and  bread-crumbs. 
Add  the  eggs,  chopped  onion,  and  seasoning,  and 
let  it  simmer.  Clean  pig  well  and  stuff  with  dress- 
ing and  sew  up.  Rub  pig  with  butter,  sprinkle 
salt  and  pepper,  and  dredge  with  flour.  Cut  the 
skin  in  squares  and  put  in  roasting-pan  and  pour 
hot  water  in  pan.  Roast  in  moderate  oven,  basting 

109 


THE  BLUE  GRASS  COOK  BOOK 

often,  and  cook  3J  hours.  Make  a  gravy  of  the 
drippings,  a  little  seasoning,  and  thicken  with 
flour. 

Decorate  the  pig  with  an  apple  or  sweet  potato 
in  the  mouth.  Have  the  pig  kneel  in  a  bank  of 
green  parsley  or  watercress. 

SAUSAGE    MEAT 
E.  D.  P. 

11  pounds  of  tender  lean  pork, 
7     pounds  of  leaf  fat, 
5     tablespoonsful  of  powdered  sage, 
4     teaspoonsful  of  salt, 
3     tablespoons  of  ground  black  pepper, 
1     level  teaspoonful  cayenne  pepper. 
Run  all  through  the  grinder  twice  and  then  mix 
well  with  the  hands. 

SCRAPPLE 

Clean  a  pig's  head  nicely  and  boil  till  meat  leaves 
bones,  and  when  cold  remove  grease  and  chop  meat 
into  small  pieces.  Heat  the  meat  and  liquor  again, 
and  stir  corn  meal  in  gradually  till  it  is  thick  as 
mush.  Season  highly  with  pepper,  salt,  and  sage. 
Mould  in  pans,  and  when  cold  slice  thin,  roll  in 
meal,  and  fry  in  hot  lard. 

110 


MEATS 


SPICED  BEEF  ROUND 

To  a  round  weighing  8  or  10  pounds  allow 
2  gallons  of  water.  Put  into  a  large  vessel  to  boil ; 
add  4  onions,  1  pint  of  strong  vinegar,  1  teacup 
of  sugar,  salt  to  taste,  %  teaspoons  of  black  pepper, 
1  teaspoon  of  celery  seed,  1  teaspoon  of  ground 
allspice,  a  few  cloves,  1  thyme,  1  slice  of  pork,  1 
teacup  of  green  tomato  catsup,  1  glass  of  jelly,  1 
glass  of  wine;  the  wine  and  jelly  can  be  omitted. 
Boil  4  hours  until  the  bone  becomes  loose  in  the 
round ;  then  take  up  the  beef  and  "remove  the  bone, 
having  ready  stuffing  made  either  of  old  biscuit 
or  light  bread  soaked  in  the  gravy  the  beef  was 
cooked  in;  mash  fine  and  fill  the  opening  left  by 
the  beef  bone ;  also  fill  in  all  spaces  and  cut  places ; 
then  wrap  in  a  clean  white  cloth  and  tie ;  press  into 
a  pan  and  put  a  weight  on  it,  and  set  aside  to  get 
cold.  When  ready  to  use,  remove  the  cloth  and  put 
the  moulded  beef  in  a  dish.  Cut  in  thin  slices 
across  the  top  with  a  sharp  knife.  Serve  with  the 
gravy,  which  should  be  boiled  down,  after  taking 
the  meat  out,  and  thickened  with  brown  flour.  The 
gravy  should  be  warmed  over  when  used.  In  cold 
weather  this  will  keep  for  three  weeks. 


Ill 


THE  BLUE  GRASS  COOK  BOOK 

STEWED  TONGUE 

Parboil  a  fresh  tongue  and  remove  the  skin ;  put 
in  water  and  stew  till  done.  Add  1  onion,  all- 
spice, cloves,  and  pepper;  stew  about  3  hours. 
Before  serving  add  a  lump  of  butter  sufficient  to 
season  it,  together  with  catsups  of  all  kinds.  Nice 
for  tea,  and  is  also  good  when  cold. 

TERRAPIN 
E.  D.  P. 

Dress  carefully  3  small  terrapins,  and  cook  till 
well  done,  an  hour  or  longer,  or  less,  if  tender. 

Take  the  yolks  of  3  hard-boiled  eggs  and  mix 
with  J  pound  of  butter.  Put  in  sauce-pan  with  the 
terrapin  and  a  teacup  of  cream  and  dissolve  all 
well.  Then  season  with  pepper  and  salt  and  J  cup 
of  sherry  or  Madeira  wine.  Garnish  with  thin 
slices  of  lemon. 

HOW    TO    OPEN    TERRAPIN 
E.  D.  P. 

Place  on  back  with  feet  to  you.  Remove  the 
gall-bladder  carefully  from  left-hand  liver.  The 


MEATS 


other  liver  may  be  cut  up.  Leave  out  nails  and 
bones  of  head.  Put  the  eggs  in  cold  water  after 
removing  film  around  them. 

HOW    TO    DRESS    TERRAPIN 
E.  D.  P. 

Throw  the  terrapin  in  boiling  water.  Remove 
and  boil  in  fresh  water.  Rub  the  terrapin  with  a 
towel  to  remove  outside  skin.  Put  back  in  water 
and  boil. 

It  is  cooked  when  the  joints  of  the  leg  break 
easily. 

HOW    TO    CORN    BEEF 
E.  D.  P. 

4  gallons  of  water, 

5  pounds  of  salt, 

2     ounces  of  saltpetre, 
1£  pounds  of  brown  sugar. 

Mix  the  above  and  boil  15  minutes,  and  skim 
well.  The  meat  must  have  been  rubbed  well  in  salt 
and  saltpetre,  and  packed  for  3  days  before.  When 
mixture  is  cold,  pour  over  meat  and  let  it  stand  a 
week.  This  is  excellent  for  tongues. 

113 


THE  BLUE  GRASS  COOK  BOOK 


HOW  TO  BOIL  CORNED  BEEF 

-  1  piece  of  corned  beef, 
6  cloves  (whole), 
6  allspice  (whole). 

Soak  for  |  hour  in  cold  water.  Then  pour  off 
and  cover  with  fresh  water.  When  it  begins  to 
boil,  set  back  on  range  and  add  spices  and  let  it 
simmer  for  4  or  5  hours,  skimming  well.  When 
done,  put  in  small  vessel.  Put  a  plate  on  top  and 
press  down  with  heavy  flat-iron.  Let  stand  till 
next  day. 

VEAL    LOAF 
E.  D.  P. 

2  pounds  of  lean  veal, 
Large  slice  of  raw  ham  or 
J  of  pickled  pork, 

3  teaspoons  of  parsley  chopped  very  fine, 
|  teaspoon  of  onion  chopped  very  fine, 
Salt,  pepper,  and  cayenne  pepper  to  taste, 
J  pound  of  butter, 

3  eggs. 

Run  the  meat  and  onions  (three  small-sized  ones) 
through  the  grinder  twice  till  very  smooth.  Cream 
all  this  with  ^  pound  of  butter  and  break  in  the 

114 


MEATS 


eggs  one  at  a  time.  Beat  this  mixture  until  light. 
Shape  into  loaf  and  bake  for  3  hours.  Sprinkle 
with  grated  bread-crumbs.  Put  some  water  in  the 
pan  and  skim  off  the  grease  and  thicken  the  gravy 
with  brown  flour.  This  is  delicious  for  tea  or  to 
take  on  a  picnic. 

VENISON 
Mrs.  C.  S.  Brent 

Put  the  venison  to  bake.  Make  a  dressing  of 
bread-crumbs  highly  seasoned  with  salt  and  pepper. 
When  the  meat  is  half  done,  turn  it  over  and  cut 
on  either  side  places  2J  inches  long,  which  fill  with 
the  dressing.  Pour  over  the  meat  ^  cup  of  catsup. 
Take  ^  cup  black  molasses,  1  tablespoon  all- 
spice, and  1  tablespoon  brown  sugar.  Put  this  too 
over  the  meat.  Then  crumble  the  light  bread  over. 
Baste  often,  for  it  burns  easily.  Just  before  re- 
moving from  the  fire  put  bits  of  currant  jelly  here 
and  there. 


115 


Sauces  for  Entrees,  Fish, 
Fowl    and  Meats 


AGRA    DOLCE 
Mrs.  Henry  C.  Euckner 

Mix  together 

2  heaping  tablespoon  fills  of  brown  sugar, 

J  bar  of  grated  chocolate, 

1  tablespoon ful  each  of  shredded  candied  orange 

and  lemon  peel, 

10  blanched  almonds,  cut, 

\  cupful  of  currants, 

1  cupful  of  vinegar. 

Let  them  soak  for  2  hours,  then  pour  over  the 
cooked  meat  and  simmer  for  10  minutes. 

Nice  for  mutton,  venison,  sweetbreads,  calPs 
head,  etc. 


117 


THE    BLUE    GRASS    COOK    BOOK 

A    GOOD    SAUCE    FOR    COLD 
MEATS    AND    FISH 

Mrs.  Henry  C.  Buckner 
Yolks  of  4  eggs, 
^  teaspoonful  of  salt, 
Dash  of  cayenne  pepper, 
4  tablespoon fuls  of  salad  oil, 
1  tablespoonful  of  hot  water, 
1  tablespoonful  of  tarragon  vinegar. 
Beat  the  yolks,  add  the  oil  and  water.     Stand  the 
bowl  in  boiling  water  till  it  thickens.     Remove  and 
add  salt,  pepper,  and  vinegar.    It  should  be  creamy 
and    of   the   consistency   of   mayonnaise.      A    few 
chopped  capers,  olives,  and  cucumbers  make  it  a 
good  Tartare  sauce,  and  a  little  tomato  puree  will 
make  it  a  red  sauce  for  fish. 

APPLE    SAUCE    FOR    DUCK 
Pare  12  apples  and  cover  with  small  quantity  of 
water  and  cook  till  tender.     Strain  through  a  col- 
ander and  add  ^  cup  of  sugar. 

CAPER    SAUCE 

The  yolks  of  two  eggs, 
£  cup  of  olive  oil, 

118 


SAUCES 


3  tablespoons  of  vinegar, 

1  of  mustard, 

1  teaspoon  of  sugar, 

J  teaspoon  of  red  pepper, 

1  teaspoon  of  salt, 

1   teaspoon  of  onion  juice, 

1  tablespoon  of  chopped  capers, 

1  tablespoon  of  chopped  cucumber  pickles. 
Make  the  same  as  mayonnaise  dressing,  add  the 
chopped  things  last.     This  sauce  can  be  used  with 
fish  and  boiled  meats,  or  meats  served  in  jelly. 

CELERY    SAUCE 

Take  cream  or  rich  milk,  and  boil  with  pieces 
of  celery  till  the  flavor  is  extracted.  Remove  it 
and  season  sauce  with  salt  and  pepper,  and  add 
butter,  then  a  little  flour  to  thicken  it. 

Serve  with  vegetables. 

CHAMPIGNON  SAUCE  FOR 
BOUDINS 

Cut  up  1  can  of  champignons  and  let  them  boil 
J  hour.  Add  half  can  of  truffles,  cut  up  and 
boil  with  champignons,  cayenne  pepper  and  salt  to 
taste.  As  the  champignons  are  salty,  do  not  put 
too  much.  Add  1  pint  of  rich  cream,  and  while 

119 


THE  BLUE  GRASS  COOK  BOOK 

boiling,  add  1  tablespoon  of  butter  with  a  little 
flour  to  thicken  the  sauce. 
Pour  over  Boudins  and  serve. 

CHAMPIGNON  SAUCE  FOR 

QUENELLES 

E.  D.  P. 

2  cans  of  champignons, 

1  quart  of  clear  soup, 

1  dessertspoon  of  flour, 

1  large  spoon  of  butter, 

2  tablespoons  of  wine, 

Salt  and  cayenne  pepper  to  taste. 

Cut  the  champignons  into  small  pieces  and  cook 
in  their  own  liquor  for  ^  hour.  Let  the  clear  soup 
come  to  a  boil  and  add  the  champignons  with  the 
salt  and  pepper.  Rub  flour  and  butter  together 
and  stir  in  the  champignons  until  thick  as  cream. 

Heat  the  wine  and  pour  in  just  before  serving. 

CHESTNUT    STUFFING    FOR 

TURKEY 

E.  D.  P. 

1  teacup  of  mashed  sweet  potatoes, 

1  teacup  of  mashed  and  boiled  chestnuts, 

120 


AUNT  MARIA,   COOK  AT  MOUNT  AIRY,   PARIS,  KY, 


SAUCES 


1  dessertspoon  of  butter, 

1  wineglass  of  cream, 

Salt  and  black  pepper  to  the  taste. 

Mix  potatoes,  chestnuts,  cream,  and  season.  Put 
stuffing  in  when  turkey  is  half-roasted.  Baste 
often. 

CRANBERRY    SAUCE    FOR 
TURKEY 

Wash  1  quart  of  berries.  Cover  with  water  in 
a  porcelain  kettle  and  cook  till  the  skins  burst. 
Mash  and  strain  through  a  colander  and  return  to 
fire.  Add  1  cup  of  sugar  and  cook  till  thick. 
Mould  in  any  shape  and  serve  cold. 

CUCUMBER    SAUCE 

Mrs.  Cyrus  McCormick 

1  dozen  fresh  green  cucumbers, 

1  dozen  white  onions, 

1  quart  of  good  cider  vinegar. 

Peel  and  grate  the  cucumbers  and  onions  and 
place  in  a  sieve  to  drain.  Place  the  pulp  in  a  bowl 
and  add  black  and  cayenne  pepper  and  salt  to  taste 
and  1  quart  or  more  of  good  vinegar. 


THE  BLUE  GRASS  COOK  BOOK 

Put  in  wide-mouthed  bottles  or  little  glass  jars 
and  put  1  tablespoon  of  olive  oil  in  each  before 
sealing. 

This  recipe  requires  no  cooking,  and  will  keep 
2  years  in  a  cool  place. 


DRAWN    BUTTER    FOR    FOWL 

Melt  -f  pound  butter  and  stir  in  2  teaspoons 
flour.  Mix  thoroughly  and  add  6  teaspoons  of 
cold  water,  a  little  at  a  time.  Cook  till  smooth. 
Add  salt  and  pepper  to  taste.  If  preferred,  add 
oysters  while  mixture  is  simmering. 


FISH    SAUCE  (No.  1) 
V.  C.  G. 

1  pint  of  boiled  milk, 

2  tablespoons  of  butter, 
1  tablespoon  of  flour, 

1  tablespoon  of  wine, 

1  tablespoon  of  capers, 

1  egg, 

Salt  and  cayenne  pepper  to  taste. 

Put  the  milk  in  a  saucepan,  and  when  it  comes 
to  a  boil  stir  in  a  well-beaten  egg,  salt  and  pepper. 


SAUCES 


Cream  the  flour  and  butter  till  perfectly  smooth, 
and  stir  into  the  milk  until  it  thickens. 

Have  the  capers  in  the  sauce-dish  and  pour  the 
sauce  over  them.     Serve  hot. 


FISH    SAUCE    (No.  2) 
V.  C.  G. 

Make  mayonnaise  of  yolks  of  2  eggs  and  oil. 
Add  1  teaspoon  of  Worcestershire  sauce,  1  grated 
onion,  salt  and  pepper,  and  1  tablespoon  of  lemon 
juice,  chopped  parsley,  and  pinch  of  cayenne  pep- 
per. 

HOLLANDAISE    SAUCE 

St.  Nicholas  Hotel 

Melt  slowly  J  pound  of  best  butter.  Put  5  yolks 
of  eggs  in  a  saucepan  with  a  lump  of  butter  the 
size  of  an  English  walnut.  Stir  briskly  with  an 
egg-beater  on  medium  hot  place  on  range.  Add  ° 
little  melted  butter,  and  as  soon  as  it  thickens,  add 
gradually  more  melted  butter  (like  oil  for  mayon- 
naise) till  the  half  pound  is  used.  The  sauce 
should  be  thick.  Season  to  taste,  and  add  a  few 
drops  of  lemon  juice. 

123 


THE  BLUE  GRASS  COOK  BOOK 

HORSERADISH  SAUCE 

4  tablespoons  of  grated  horseradish, 
1  teaspoon  of  sugar, 

1  teaspoon  of  salt, 

£  teaspoon  of  pepper, 

2  teaspoons  of  mixed  mustard  and  vinegar, 

3  or  4  tablespoons  of  cream. 

To  serve  with  hot  beef.     Put  in  a  jar,  which 
place  in  a  tsaucepan  of  boiling  hot  water. 
Do  not  allow  it  to  boil,  or  it  will  curdle. 

MINT    SAUCE 
Mrs.  Henry  C.  Buckner 
Put  4  tablespoon  fuls  of  chopped  mint, 
2  tablespoonfuls  of  sugar, 
J  pint  of  vinegar, 

into  the  sauce-boat.     Let  it  remain  an  hour  or  two 
before  serving. 

MUSTARD  SAUCE  FOR  COLD 
MEATS 

4  tablespoons  mustard, 
1  tablespoon  of  sugar, 

1  teaspoon  each  of  salt  and  pepper. 

124 


SAUCES 


Mix  with  bailing  water  to  consistency  of  thick 
paste  and  thin  with  vinegar. 


OYSTER    SAUCE    FOR    TURKEY 
E.  D.  P. 

1  quart  of  oysters, 
1  pint  of  cream,  or  rich  milk, 
1  dessertspoon  of  flour, 
Salt  and  pepper  to  the  taste. 

Strain  the  liquor  and  put  in  a  saucepan  to  boil. 
Add  the  cream,  then  the  flour,  moistening  with  a  lit- 
tle cold  water.  Let  this  boil  till  thick,  then  season 
and  drop  the  oysters  in.  When  they  curl,  take 
them  off  and  serve  in  sauce-boat. 

If  milk  is  used,  put  in  extra  teaspoon  of  flour 
and  a  large  spoon  of  butter. 


SAUCE    FOR    CROQUETTES 
Mrs.  B.  F.  Buckner 

Make  a  thick  cream  gravy  of  1  teacup  of  tomato 
catsup  and  1  tablespoon  of  Worcestershire  sauce. 
Serve  hot  with  croquettes. 

125 


THE    BLUE    GRASS    COOK    BOOK 


SAUCE    FOR    MEATS 

1  teacup  of  grated  horseradish, 

1  wineglass  of  good  vinegar, 

1  dessertspoon  of  sugar, 

1  dessertspoon  of  mustard, 

1  teaspoon  of  salt, 

Mix  well  and  serve  on  meat. 


SAUCE    FOR    QUENELLES 
E.  D.  P. 

%  cans  of  champignons, 
1  pint  of  cream, 
1  heaping  tablespoon  of  butter, 
1  tablespoon  of  flour, 
Nutmeg,  salt,  and  cayenne  pepper  to  taste. 

Cut  champignons  in  small  pieces  and  put  in 
saucepan  with  their  own  liquor  and  cook  for  one- 
half  hour.  Stir  in  cream.  Rub  flour  and  butter 
together  and  add  gradually.  Boil  5  minutes  and 
season  highly. 

Use  £  tablespoons  of  this  sauce  for  the  quenelles, 
leaving  out  the  champignons. 

126 


SAUCES 


SAUCE    REMOLADE 

Given  Mrs.   W.   W.  Massle  at  Hotel  Belle  Vue, 

Munich 

Put  the  yolks  of  4  eggs  in  a  bowl  with  J  teaspoon 
each  of  salt  and  pepper.     Beat  in  olive  oil  until 
it    thickens;    then    pour    in    3    tablespoons    tar- 
ragon vinegar  and  oil  alternately  until  half  a  litre 
(J  pt.)  of  oil  has  been  used.     Chop  fine 
5  eschalots  (a  kind  of  onion), 
1  tablespoon  of  capers, 
5  small  cucumber  pickles, 
A  little  tarragon  and  spinach. 
Beat  them  together  with  1  tablespoon  of  mus- 
tard into  the  prepared  sauce.     Add  the  juice  of  J 
lemon  and  a  little  cayenne  pepper,  as  this  sauce 
should  be  piquant. 

Excellent  for  cold  chicken  or  meats. 

SAUCE  FOR  XALAPA 
BOUDINS 

Yolks  of  3  eggs.  Place  bowl  over  top  of  tea- 
kettle and  stir  till  it  begins  to  thicken.  Then  add 
teaspoon  of  butter;  stir  until  melted.  Stir  in  6 
more  teaspoons  of  butter  the  same  way.  Then  add 
J  pint  of  cream,  little  by  little,  till  all  is  used. 

127 


THE  BLUE  GRASS  COOK  BOOK 

TARTARS  SAUCE  FOR  FISH 
E.  D.  P. 

The  yolks  of  2  hard-boiled  eggs, 

The  yolks  of  2  raw  eggs, 

8  tablespoonfuls  of  olive  oil, 

3  dessertspoonfuls  of  vinegar, 

1  teaspoonful  of  chopped  onion, 

1  tablespoonful  of  capers, 

Salt  and  cayenne  pepper  to  the  taste. 
Mash  the  hard-boiled  eggs;  add  the  raw  eggs 
to  them,  and  beat  until  perfectly  smooth  and  light. 
Then  beat  in  well  the  oil  and  vinegar  alternately. 
Add  the  onion  and  capers ;  lastly  the  salt  and  cay- 
enne pepper.  Serve  cold  in  a  sauce-boat. 

TIMBALE    SAUCE 

1  pint  cream, 

1  heaping  tablespoon  of  butter, 

•J  can  mushrooms  chopped, 

1  tablespoon  flour. 

Rub  the  butter  and  flour  together  and  add  the 
cream  slowly ;  add  the  mushrooms ;  season  highly 
with  paprika  and  salt;  boil  till  thick,  stirring  all 
the  time ;  serve  very  hot. 

128 


SAUCES 


TOMATO    SAUCE 

(For  Steaks  and  Chops) 
V.  C.  G. 

1  pint  of  tomatoes, 

1  small  carrot, 

2  whole  cloves, 

3  small  pieces  of  mace, 
1  onion, 

Salt  and  pepper  to  taste. 

Put  the  tomatoes,  carrots,  and  onions  in  a  sauce- 
pan, and  stew  till  carrots  and  onions  are  tender. 
Then  put  them  through  a  sieve,  and  return  to  the 
saucepan,  and  thicken  with  a  teaspoon  of  flour  and 
dessertspoon  of  butter  worked  together. 

Serve  hot. 

TOMATO     SAUCE     FOR    RICE 
CROQUETTES 

Half  a  can  of  tomatoes,  put  in  a  saucepan  and 
add  a  small  onion  cut  up,  salt  and  cayenne  pepper, 
a  bay-leaf  and  a  pinch  of  celery  seed.  After  boil- 
ing a  few  minutes,  long  enough  for  the  tomato  to 
soften  and  for  the  juice  to  absorb  the  seasoning, 
strain,  add  a  dessertspoon  of  brown  sugar  and  the 
same  of  butter  with  two  dessertspoons  of  flour 

129 


THE  BLUE  GRASS  COOK  BOOK 

worked  into  it.     Set  back  on  the  stove,  and  cook 
till  about  like  cream.     Serve  hot. 

TRUFFLE    SAUCE 
E.  D.  P. 

1  pound  can  of  truffles, 
1  pint  of  clear  soup, 
1  tablespoon  of  butter, 
1  teaspoon  of  white  flour, 

1  teaspoon  of  browned  flour, 

2  tablespoons  of  sherry  wine, 
Salt  and  pepper  to  the  taste. 

Chop  the  truffles  and  put  them  with  their  liquor 
into  a  saucepan  with  the  soup.  Boil  steadily  for  ^ 
hour.  Rub  flour  and  butter  together,  stir  in  truf- 
fles, and  simmer  till  thick ;  then  add  wine,  salt,  and 
cayenne  pepper. 

Delicious  for  meats  or  entrees. 

VENISON    SAUCE 

£  pound  brown  sugar, 
\  pound  butter, 
\  pint  currant  jelly, 
\  pint  claret  wine, 

1  tablespoon  ground  mace  and  cinnamon. 
Boil  well. 


130 


SAUCES 


WHITE  SAUCE 
FOR  CREME  DE  VOLAILLE 

1  heaping  teaspoon  of  flour, 
£  tablespoons  of  butter, 
1  pint  of  milk. 

Parboil  the  mushrooms,  either  1^  or  2|  cans,  as 
you  prefer,  and  add  them  to  the  sauce  a  few  minutes 
before  you  take  it  from  the  fire.  Add  a  little  white 
pepper  to  the  mushrooms. 

WINE    SAUCE    FOR    MUTTON 
V.  C.  G. 

1  tumbler  of  currant  jelly, 

1   tumbler  of  tomato  catsup, 

1  teacup  of  brown  sugar, 

1  tumbler  of  wine, 

1  wineglass  of  brandy, 

^  pint  of  mutton  gravy,  from  which  the  grease  has 

been  skimmed. 
Thicken  a  little  with  flour. 


131 


Vegetables 


ASPARAGUS 

Tie  the  asparagus  in  bunches  and  boil  in  salted 
water  till  tender.  Drain,  untie  and  place  on  toasted 
bread.  Make  a  sauce  of  cream,  butter,  salt,  pepper, 
a  little  flour,  and  boil  a  few  minutes  and  pour  over 
the  asparagus. 

BAKED    BEANS 

Put  1  pint  of  dry  beans  and  1  quart  of  water  to 
soak  over  night.  Wash  well  and  add  3  pints  of 
water  and  boil  till  tender,  about  2J  hours.  Drain 
off  the  water  and  put  in  baking  dish,  season  with 
salt,  pepper,  £  tablespoons  molasses  or  brown 
sugar,  and  lay  a  few  slices  of  thin  bacon  on  the 
top.  Bake  for  an  hour  till  a  rich  brown.  Serve 
warm  or  cold  with  tomato  catsup. 


133 


THE  BLUE  GRASS  COOK  BOOK 

LIMA  BEANS 

Shell  and  wash  1  quart  of  lima  beans  and  cook 
in  salt  water  till  tender.  Drain  and  add  2  ounces 
butter,  a  cup  of  cream,  with  salt  and  pepper  to 
taste. 

STRING    BEANS 

2  quarts  beans. 

String  carefully  and  put  in  a  saucepan  and  boil 
20  minutes.  Drain  the  water  from  them  and  re- 
place with  2  quarts  boiling  water.  Add  a  piece 
of  bacon  or  middling  and  boil  1J  hours. 

Instead  of  the  bacon  a  dressing  of  1  pint  of 
cream,  a  lump  of  butter,  a  little  flour,  salt,  and 
pepper  may  be  used.  Serve  hot. 

BAKED    CABBAGE 

Take  one  head  of  cabbage  and  remove  the  out- 
side leaves  and  split  in  four  sections.  Boil  in  salt 
water  till  tender.  Drain  through  a  colander.  Put 
in  a  baking  dish  and  pour  over  it  1  cup  of  cream. 
Add  a  small  piece  of  butter,  with  salt  and  pepper 
to  taste.  Break  an  egg  over  the  centre.  Put  in 
oven  and  bake  till  brown.  Serve  hot. 

134 


VEGETABLES 


BAKED    CAULIFLOWER 
E.  D.  P. 

1  fresh  cauliflower, 

1  ounce  of  grated  Parmesan  cheese, 

1  ounce  of  cracker  powder, 

1  tablespoon  of  butter, 

1  dessertspoon  of  flour, 

White  pepper  and  salt  to  taste. 

Put  cauliflower,  top  down,  in  salt  and  water, 
and  let  it  stand  for  1  hour.  Put  in  pot  of  salted 
boiling  water  and  boil  20  minutes.  Mix  butter 
and  flour  and  add  to  boiling  water,  and  stir  till  it 
thickens.  Add  salt  and  pepper.  Put  cauliflower 
in  baking  dish,  pour  sauce  over  it,  and  sprinkle 
with  cheese  and  cracker-powder.  Brown  and  serve 
hot. 

BOILED    CAULIFLOWER 

Cut  off  the  stems,  pick  off  the  outer  leaves,  and 
wash  well  in  cold  water  and  soak  for  an  hour. 
Then  tie  the  cauliflower  in  a  thin  bag  and  boil 
for  half  an  hour.  When  tender  lift  from  the  water, 
remove  the  cloth  and  serve  with  a  sauce  made  of 
cream,  a  little  flour,  butter,  salt,  and  pepper. 

135 


THE    BLUE    GRASS    COOK    BOOK 


BLUE     GRASS    CORN    PUDDING 

8  ears  of  corn, 

1  tablespoon  of  butter, 

1  teacup  of  milk, 

1   teaspoon  of  flour, 

Salt  and  pepper  to  taste, 

3  eggs. 

Grate  the  corn  and  scrape  cob  with  a  knife.  Beat 
the  eggs  light  and  stir  in  cream,  butter,  and  flour, 
and  mix  with  the  milk  and  add  the  corn.  Season 
and  bake  f  of  an  hour. 


MRS.  TALBOT'S  CORN  PUDDING 

1  dozen  ears  of  sweet  corn, 

1  quart  of  new  milk  (or  use  ^  milk  and  cream), 

2  tablespoons  of  butter, 
1  tablespoon  of  sugar, 

1  teaspoon  of  salt. 

Split  the  corn  and  scrape  well  with  a  knife. 
Stir  in  the  milk.  Break  butter  into  pieces  and 
scatter  on  top.  Add  the  sugar  and  stir  all  well. 
Cook  ^  hour  in  a  hot  oven,  stirring  every  5  min- 
utes until  nearly  done,  then  let  the  top  brown. 

136 


VEGETABLES 


CORN    FRITTERS  (No.   1) 
Mrs.  Henry  C.  Buckrwr 

Beat  2  eggs  without  separating, 

1  cup  milk, 

1  pint  canned  corn. 

Little  salt,  sugar,  and  enough  flour  for  thick 
batter;  add  1  teaspoonful  of  baking-powder  to 
flour;  1  tablespoon  butter;  fry  in  hot  lard. 

CORN    FRITTERS  (No.  2) 

2  eggs, 

1  teacup  of  new  milk, 

2  tablespoons  butter, 
2  tablespoons  flour, 

1  quart  grated  corn. 

Mix  thoroughly  and  drop  with  a  spoon  in  hot 
butter  and  lard  mixed,  and  fry  a  rich  brown.  Salt 
and  pepper  to  taste. 

BAKED    EGG-PLANT 

Do  not  peel  the  plant,  but  parboil  it  till  tender, 
and  then  throw  it  into  cold  water.  Then  peel  and 
cut  it  open  and  remove  the  seed  and  fill  with  a 
dressing  made  of  bread-crumbs,  a  little  chopped 

137 


THE  BLUE  GRASS  COOK  BOOK 

onion,  butter,  salt,  and   pepper.      Put  in   a   pan 
with  a  little  water  and  bake  a  rich  brown. 


FRIED    EGG-PLANT 

After  peeling  the  plant  cut  in  slices  and  lay  in 
salt  water.    Steam  till  tender.    Make  a  batter  of 
&  eggs   beaten   separately, 
1  teacup  of  sour  cream, 
1  teaspoon  salt, 
^  teaspoon  soda, 
Flour  enough  to  thicken. 

Dip  the  egg  plant  in  the  batter  and  fry  a  rich 
brown.     Serve  hot, 

EGG-PLANT    PUDDING 

E.  D.  P. 

%  egg-plants, 

Yolks  of  6  hard-boiled  eggs, 
£  pound  of  butter, 
1  teaspoon  of  chopped  onion, 
1  teaspoon  of  sweet  marjoram, 
3  teaspoons  of  chopped  parsley, 
Salt  and  cayenne  pepper  to  the  taste, 
1  raw  egg. 
Split  the  plants  and  soak  in  salt  and  water  2 

138 


VEGETABLES 


hours.  Parboil  them,  peel  and  press  all  the  water 
out.  Chop  them  fine;  mash  the  yolks  of  eggs  and 
mix  together.  Add  onion,  parsley,  and  marjoram, 
rubbed  and  sifted.  Add  the  raw  egg,  after  beating 
well;  then  the  melted  butter,  salt,  and  pepper. 
Put  in  baking-dish  with  grated  cracker  on  top, 
and  bake  J  hour. 

GREEN    CORN    CUSTARD 
WITH     BROILED     TOMATOES 

Mrs.  Daniel  B.   Wentz 
1  cupful  of  corn,   freshly  cut  from  the  ears  of 

young  corn, 

4  eggs,  beaten  slightly, 
1  teaspoon  of  salt, 
A  little  paprika, 
A  few  drops  of  onion  juice, 
1J  cups  of  milk. 

Bake  in  buttered  moulds  in  hot  water.  When 
firm,  turn  out  and  place  on  dish  with  broiled  toma- 
toes around.  Serve  with  cream  sauce  made  as  fol- 
lows: 

1  tablespoon  of  butter, 
1  tablespoon  of  flour, 
1  cup  of  milk. 
Cook  till  thick. 

139 


THE  BLUE  GRASS  COOK  BOOK 


HOMINY  PUFFS 

1  quart  of  cold  boiled  hominy, 

4  heaping  tablespoons  of  flour, 

3  teaspoons  of  baking  powder, 
1  coffeecup  of  sweet  milk, 

1  teaspoon  of  salt, 

4  eggs. 

Take  thoroughly  cooked  hominy  when  cold  and 
stir  in  the  well-beaten  yolks,  then  flour,  milk,  and 
salt  alternately  with  the  baking-powder.  Add 
last  the  whites  of  eggs  beaten  to  a  stiff  froth  and 
stirred  in  slowly.  Have  lard  boiling  and  drop  the 
mixture  in  with  a  spoon,  and  fry  rich  brown. 

MACARONI 

1  pound  macaroni, 

J  pound  butter, 

J  pound  grated  cheese. 

Boil  the  macaroni  till  tender,  and  then  put  in 
a  deep  dish  and  spread  over  it  pieces  of  butter  and 
scatter  the  grated  cheese.  Put  in  another  layer  of 
macaroni,  and  so  on.  Put  bits  of  butter  on  top, 
with  salt  and  pepper,  and  bake  well. 


1-10 


VEGETABLES 


HOW    TO    COOK    MACARONI 
Mrs.  Woodford  Spears 

Boil  14  short  sticks  or  24  long  ones  in  salt  water 
for  20  minutes.  Drain  off  water  and  mix  with 

^  pint  of  grated  cheese  (light  measure), 

1  pint  of  cream   (or  1  pint  of  new  milk  with  £ 

tablespoon  of  butter), 
1   grated  biscuit. 

Place  on  top  of  stove  and  let  it  cook  until  it  be- 
gins to  thicken;  then  place  in  oven  long  enough 
to  brown. 

SPAGHETTI 

For  4  persons,  strain  a  can  of  tomatoes,  add  a 
suspicion  of  onion;  stew  3  or  4  hours;  add  to  the 
tomatoes  a  tablespoon  of  sugar  and  a  little  salt 
and  a  little  butter.  Boil  macaroni  1^  hours ;  season 
with  salt;  pour  tomatoes  over  it;  grated  Parmesan 
cheese  on  top.  Serve  tomato  dressing  without 
sugar  for  chops. 

BROILED    MUSHROOMS 

Take  fresh  mushrooms,  and  after  peeling  them 
lay  them  in  salted  water  for  a  few  minutes.  Wipe 

141 


THE  BLUE  GRASS  COOK  BOOK 

dry  and  season  with  salt  and  pepper,  and  dip  in 
butter  and  broil  over  a  hot  fire.  Serve  with  crisp 
toast. 

STEWED    MUSHROOMS 

Peel  fresh  mushrooms.  Put  butter  in  saucepan 
and  let  it  get  hot.  Put  mushrooms  in  and  stir  till 
they  become  tender.  Season  with  salt  and  pepper, 
and  add  1  cup  of  cream  and  half  a  spoonful  of 
flour.  Let  it  simmer.  Serve  in  a  dish  or  on  toast. 

BOILED    OKRA 

Boil  the  okra  in  salt  water  for  half  an  hour. 
Season  with  salt,  pepper,  and  butter  and  serve  hot. 

OKRA    AND    CORN 
E.  D.  P. 

1  pint  of  sliced  okra, 

1  pint  of  cut  corn, 

\  cup  of  milk, 

1  teaspoon  of  flour, 

1  slice  of  pickled  pork, 

Salt  and  pepper  to  the  taste. 

Fry  the  pork  and  remove,  leaving  the  grease  in 
the  pan.  Fry  the  okra  10  minutes ;  then  add  corn 


VEGETABLES 


and  fry  thoroughly.  Mix  the  flour  and  milk  and 
pour  over  okra  and  corn,  and  fry  for  5  minutes. 
Season  and  serve. 

A  teacup  of  chopped  fried  tomatoes  with  the 
above,  instead  of  the  milk,  is  an  improvement. 


OKRA    AND    TOMATOES 

Take  equal  parts  of  okra  and  tomatoes  and  cook 
separately.  Peel  the  tomatoes  and  cut  the  okra 
in  pieces  first.  Season  with  butter,  salt,  pepper, 
and  a  little  onion,  and  place  together  in  a  dish  and 
serve  hot. 


ONIONS    FOR     BREAKFAST 

Take  good-sized  onions,  peel  and  slice  them  and 
boil  till  tender.  Put  a  layer  of  onions  in  a  pan 
and  cover  with  bread-crumbs,  salt,  pepper,  and 
butter ;  then  another  layer  of  onions,  and  so  on  till 
pan  is  full.  Pour  over  it  a  cup  of  cream  and  bake 
till  brown. 

STEWED    ONIONS 

Boil  the  onions  in  clear  water.  Change  the  water 
several  times,  and  boil  them  till  tender.  Drain 

143 


THE  BLUE  GRASS  COOK  BOOK 

and  season  with  butter,  flour,  salt  and  pepper,  and 
cream.    Let  simmer  till  thick. 

Serve  hot  with  sauce  poured  over  onions. 


POTATO    CHIPS 

Take  nice  smooth  potatoes,  peel  them,  and  slice 
very  thin  with  a  machine  for  the  purpose,  or  a 
cabbage-cutter.  Throw  in  cold  water.  Pour  boil- 
ing water  on  them  till  they  are  clear.  Then  pour 
ice  water  on  them  to  crisp  them.  Wipe  dry  and 
drop  one  at  a  time  into  boiling  lard  and  cook  a 
pretty  brown. 


POTATOES  BAKED  IN  THEIR 
JACKETS 

After  washing  and  drying  potatoes,  put  them  in 
a  pan  and  set  in  oven  for  an  hour  or  more.  Re- 
move when  the  skins  break  easily.  If  greased  with 
either  lard  or  butter  they  will  bake  quickly.  If 
mashed  with  the  hands  on  taking  from  the  oven 
they  will  be  very  mealy.  Wrap  in  a  napkin.  Serve 
hot. 


VEGETABLES 


STEWED  POTATOES 

Pare,  cut  in  dice,  and  soak  in  cold  water  J  hour ; 
stew  in  enough  hot  salted  water  to  cover  them ;  be- 
fore taking  up,  and  when  they  are  breaking  to 
pieces,  drain  off  the  water,  and  pour  in  a  cup  of 
rich  milk  and  butter  the  size  of  a  hen's  egg ;  boil  3 
minutes,  stirring  well ;  roll  the  butter  in  flour,  add 
a  little  salt  and  pepper,  boil  up  well,  and  turn  into 
a  hot  dish. 

STUFFED    POTATOES 

Take  large  potatoes,  bake  until  soft ;  cut  a  round 
piece  off  the  top  of  each ;  scrape  out  the  inside  very 
carefully  so  as  not  to  break  the  skin,  and  set  aside 
the  empty  cases ;  mash  the  inside  very  smoothly, 
working  into  it  while  hot  some  butter  and  cream, 
about  a  teaspoon  of  each  for  every  potato;  season 
with  salt  and  pepper,  with  a  good  pinch  of  cheese 
grated  for  each ;  work  it  very  soft  with  cream  and 
put  into  saucepan  to  heat,  stirring  hard  to  prevent 
burning;  when  scalding  hot,  stir  in  one  well-beaten 
egg  for  six  large  potatoes ;  boil  up  once ;  fill  the 
skins  with  the  mixture  and  return  them  to  the  oven 
for  3  minutes ;  arrange  in  pretty  napkin  with  caps 
uppermost ;  cover  with  fold  of  napkin ;  stand  them 
up  in  something  while  heating. 

145 


THE  BLUE  GRASS  COOK  BOOK 


POTATOES  EN  SURPRISE 

Season  1  pint  of  hot  mashed  potatoes  with  1 
tablespoon  of  butter,  1  teaspoon  of  salt,  J  teaspoon 
celery  salt,  J  teaspoon  pepper,  and  very  little  cay- 
enne, 6  drops  onion  juice;  add  yolk  of  one  egg; 
shape  into  round  balls  like  croquettes;  fill  centre 
with  creamed  chicken,  peas,  or  sweetbreads;  dip 
into  crumbs,  or  eggs  and  crumbs,  and  fry  in  hot 
lard. 


GREEN  PEPPERS 
STUFFED  WITH  CORN 

Mrs.  Daniel  B.  Wentz 

To  6  medium-sized  peppers  take  1  can  of  corn, 
or  enough  fresh  corn  to  fill  them.  Boil  the  peppers 
with  a  little  soda  to  soften  them.  Mix  the  corn ; 
add  pepper,  salt,  and  butter  to  taste. 

Fill  the  peppers.  Fill  a  baking-dish  half  full 
of  water ;  put  the  peppers  in  and  bake. 

Serve  with  a  cream  sauce. 


146 


VEGETABLES 


DELICIOUS  WAY  TO  COOK  RICE 
E.  D.  P. 

%  cup  of  rice, 

2  quarts  of  boiling  water, 

2  teaspoons  of  salt. 

Wash  the  rice  through  two  waters.  Put  the  rice 
in  the  boiling  water  gradually,  so  as  not  to  stop  the 
boiling,  and  let  it  boil  20  minutes  without  stirring. 
Then  drain  through  colander,  rinse  with  cold  water, 
and  shake  free  from  water.  Put  back  in  saucepan 
and  let  it  stand  on  back  of  stove  for  5  minutes. 


SALSIFY 

Boil  in  hot  water  with  a  little  salt.  Scrape  and 
cut  in  rings.  Stew  in  new  milk  and  season  with 
butter,  flour,  salt,  and  pepper.  Serve  hot. 


SALSIFY    FRITTERS 

Boil  the  salsify  and  then  scrape  it  and  mash  into 
a  batter.  Add  2  eggs,  pepper,  and  salt,  and  thick- 
en with  1  tablespoon  of  flour.  Fry  in  hot  lard. 

147 


THE    BLUE    GRASS    COOK    BOOK 

SPINACH 

Wash  through  several  waters,  and  put  in  boiling 
water  with  a  small  piece  of  pork.  Boil  quickly, 
and  when  done  season  with  butter,  salt,  and  pepper, 
and  serve  with  poached  eggs. 

CREAMED    SPINACH 

Put  in  boiling  water  and  boil  till  tender.  Drain 
and  chop  fine  and  season  highly  with  butter,  salt, 
and  pepper.  Serve  on  toast. 

SUCCOTASH 

Take  ^  gallon  of  beans,  string  them  carefully, 
and  break  into  short  pieces.  Add  ^  pound  bacon 
and  cover  with  water.  Put  in  a  kettle  and  boil  for 
2J  hours,  or' till  nearly  dry,  when  add  the  corn  cut 
from  6  cobs.  Season  with  salt,  pepper,  1  cup  of 
cream,  1  tablespoon  flour,  and  let  it  boil  £  hour. 

BAKED    TOMATOES 

Peel  the  tomatoes  and  make  a  hole  in  the  centre 
of  each  and  fill  with  bread-crumbs,  salt,  pepper, 
butter,  and  a  little  sugar.  Put  in  dish  and  bake 
£  hours. 


148 


A    TYPICAL    BLUE    GRASS    COOK 


VEGETABLES 


FRIED  GREEN  TOMATOES 

Slice  green  tomatoes  and  lay  them  in  salt  water. 
Drain  and  sprinkle  with  sugar.  Roll  in  corn  meal 
and  fry  in  hot  lard.  Salt  and  pepper  to  taste. 


FRIED    TOMATOES 
Mrs.  Henry  C.  Buckner 

Cut  fresh  tomatoes  in  thick  slices.  Fry  £  hour 
in  little  butter  and  take  out  of  frying-pan.  Stir 
into  what  is  left  in  frying-pan  1  teaspoon  of  flour 
moistened  in  milk.  Add  a  little  milk.  When  con- 
sistency of  cream  sauce,  pour  over  tomatoes. 

SCALLOPED    TOMATOES 

Peel  and  slice  the  tomatoes.  Grate  bread-crumbs 
on  them  and  season  highly  with  sugar,  butter, 
cayenne  pepper,  and  salt.  Alternate  the  layers  of 
tomatoes  and  bread-crumbs  and  bake  in  a  dish  for 
2  hours. 


149 


Salads 


CAULIFLOWER    SALAD 

Cook  the  cauliflower  in  boiling  water  till  tender. 
Drop  in  cold  water.  Pull  it  apart  and  dry  with  a 
cloth.  Serve  with  mayonnaise  or  French  dressing. 

CELERY    SALAD 

Cut  crisp  celery  into  short  lengths  and  put  on 
ice.  When  ready  to  serve,  mix  through  it  either 
mayonnaise  or  French  dressing  made  of  2  table- 
spoons olive  oil  and  1  of  vinegar,  and  salt  and  pep- 
per to  taste. 

CHICKEN    SALAD  (No.   1) 

Take  young  chickens  and  boil  till  tender.  Re- 
move them,  and  when  cool  cut  into  1  inch  pieces. 

To  1  pint  of  meat  add  }  pint  of  celery.  Season 
highly  with  pepper  and  salt.  Mix  the  celery  and 

151 


THE  BLUE  GRASS  COOK  BOOK 

meat  lightly  and  put  on  ice.  Just  before  serving 
mix  a  good  mayonnaise  lightly  through  it.  Serve 
on  crisp  lettuce  leaves  with  a  spoon  of  mayonnaise 
on  each  leaf. 


CHICKEN    SALAD  (No.  2) 
E.  D.  P. 

1  well-boiled  chicken, 

2  teacupfuls  of  celery  cut  in  dice, 
2  teacupfuls  of  cream, 

1  tablespoonful  of  mixed  mustard, 

2  heaping  tablespoonfuls  of  butter, 
Vinegar,  salt,  and  cayenne  pepper  to  the  taste, 
The  yolks  of  4  eggs. 

Put  the  cream  into  a  saucepan,  and  when  it  comes 
to  a  boil  stir  in  the  butter,  vinegar,  salt,  and  cay- 
enne pepper,  lastly  the  well-beaten  eggs ;  stir  well 
until  it  becomes  like  thick  boiled  custard ;  then  take 
it  off  the  fire;  put  the  saucepan  in  cold  water 
and  stir  until  it  cools,  so  as  to  keep  it  from  cur- 
dling ;  take  off  the  skin  and  fat  of  the  chicken,  cut 
it  in  dice,  and  with  the  celery  mix  carefully  with 
the  dressing. 


152 


SALADS 


COLD    SLAW  (No.    1) 

Take  off  the  outer  leaves  and  split  the  head  of  a 
cabbage  and  cut  on  a  slaw-cutter  or  with  a  sharp 
knife  into  fine  shreds  and  put  on  ice.  Serve  with 
French  dressing  or  mayonnaise. 

COLD    SLAW  (No.    2) 

Prepare  as  for  any  slaw,  and  pour  over  it  a 
dressing  made  of 
^  pint  vinegar, 
2  eggs    beaten    well    with    1    teaspoon    of    made 

mustard, 

J  teaspoon  pepper, 
1  teaspoon  salt, 
1  teaspoon  sugar. 

When  the  vinegar  boils,  add  ingredients  and 
cook  till  thick.  Slice  5  hard-boiled  eggs  and  put 
on  top.  Pour  dressing  over  and  serve  at  once. 

EGG    SALAD 

Take  any  number  of  hard-boiled  eggs  and  re- 
move the  shells  and  cut  in  halves.  Remove  care- 
fully the  yellows  and  make  a  dressing  of  them  with 
chopped  ham,  pepper,  and  salt,  made  mustard, 

153 


THE  BLUE  GRASS  COOK  BOOK 

butter,  and  a  little  cream.  Mix  well  and  fill  the 
whites.  Put  on  ice  till  ready  to  serve.  Serve  on  let- 
tuce leaves  with  French  dressing  or  mayonnaise. 


FRUIT    SALAD  (No.    1) 

Equal  parts  of  fruit,  Malaga  grapes,  celery, 

oranges,  and  nuts.  Dressing  of  sugar,  lemon  juice, 

oil,   and  vinegar.  Just  before  using,  mix  with 
whipped  cream. 


FRUIT    SALAD  (No.    2) 
Mrs.  James  E.  Clay 

1£  pints  cut  celery, 
f  pint  cut  pineapple, 
\  pint  shelled  pecans. 

Use  mayonnaise  or  French  dressing  with  sugar 
and  red  pepper  in  it. 


FRUIT    SALAD  (No.    3) 

Take  equal  parts  of  apples  and  celery  and  cut  in 
small  pieces.  Serve  on  lettuce  leaves  with  French 
dressing. 

154 


SALADS 


GRAPE-FRUIT     AND     ENGLISH 
WALNUT    SALAD 

Mrs.  Henry  C.  Euckner 

Take  out  the  sections,  being  careful  to  remove 
all  the  white,  bitter  skins.  To  1  quart  of  grape- 
fruit, after  it  is  prepared,  add  1  pint  of  English 
walnuts. 

Serve  with  bleached  lettuce  and  a  French  dress- 
ing made  of  lemon  in  the  proportion  of  3  table- 
spoons of  oil  to  1  of  lemon  juice. 


LOBSTER    SALAD 

1  can  of  lobster, 
Equal  part  of  celery. 

Chop  the  lobster  and  cut  the  celery.     Serve  on 
lettuce  leaves  with  a  rich  mayonnaise. 


NUT    SALAD 

Take  equal  parts  of  celery  and  nuts  and  serve 
on  lettuce  leaves  with  a  French  dressing. 

155 


THE  BLUE  GRASS  COOK  BOOK 

ORANGE    SALAD 
Mrs.  William  E.  Simms 

Take  fresh,  firm  oranges  and  peel  them  carefully 
down  to  the  pulp,  removing  all  the  white  skin. 
Hold  the  orange  with  a  fork  and  with  a  sharp 
knife  cut  down  on  each  side  of  the  section  and  re- 
move the  pulp,  taking  care  to  keep  its  shape.  Go 
over  the  whole  orange  this  way.  Serve  on  lettuce 
leaves  with  a  dressing  of  olive  oil  and  lemon,  using 
2  tablespoons  of  oil  to  1  of  juice.  Add  pecan  nuts 
to  the  dressing. 

POTATOSALAD  (No.    1) 
Mrs.  George  Dabney. 

1  quart  cold  potatoes, 

^  pint  cold  peas  which  have  been  cooked  till  tender, 

2  or  3  good-sized,  firm  tomatoes,  not  too  ripe, 
£  stalks  of  celery, 

1  onion  chopped  fine. 

Cut  the  potatoes,  tomatoes,  and  celery  into  small 
pieces,  add  the  onion  and  season  with  salt  and 
pepper.  Serve  on  lettuce  leaves  with  a  rich  mayon- 
naise. 

156 


SALADS 


POTATO    SALAD  (No.   2) 

Take  cold  potatoes  and  cut  into  small  pieces. 
Add  chopped  onion,  salt,  and  pepper  and  put  in 
a  cool  place.  Before  serving  mix  thoroughly  with 
mayonnaise  or  French  dressing. 

Serve  on  lettuce  leaves. 

SALMON    SALAD 

1   can  of  salmon. 

Remove  the  skin  and  bones  and  pick  into  small 
pieces. 

Yolks  of  6  hard-boiled  eggs, 
1  cup  butter. 

Mash  eggs  and  butter  and  add  salmon  with  pep- 
per and  salt  and  1  tablespoon  made  mustard. 
Serve  on  lettuce  leaves. 


SHRIMP    SALAD 

Mrs.  Strauder    Gojf 

Mix  a  pint  of  shrimps  with  a  teacup  of  mayon- 
naise dressing.  Arrange  in  the  centre  of  a  flat 
dish  lined  with  lettuce  leaves  and  put  a  row  of 
peeled  tomatoes  around,  showing  the  lettuce  leaves 

157 


THE  BLUE  GRASS  COOK  BOOK 

around  the  edge  of  the  dish.  A  few  nasturtiums 
stuck  in  the  centre  add  to  the  dainty  look  of  the 
dish,  and  their  colors  harmonize  with  the  red  toma- 
toes and  the  pink  shrimps.  If  the  tomatoes  are 
not  uniform  in  size,  they  look  better  sliced. 

TOMATO    SALAD  (No.    1) 

Take  12  large  ripe  tomatoes.     Remove  skin  and 
cut  the  centre  from  each.    Fill  the  hole  with  a  dress- 
ing of 
1  cup  cold  ham,  which  has  been  run  through  a 

meat-grinder, 

1  tablespoon  chopped  onion, 
Salt  and  pepper  to  taste, 
1  teaspoon  celery  seed, 
\  cup  of  bread-crumbs, 
1  tablespoon  olive  oil. 

Put  on  ice  and  serve  with  a  rich  mayonnaise. 

TOMATO    SALAD  (No.   2) 
A  good  winter  salad  is  made  of 

1  can  tomatoes, 
\  box  gelatine, 
1  tablespoon  chopped  onion, 

158 


SALADS 


1  teaspoon  salt, 

1  teaspoon  white  pepper. 

Pour  all  into  a  granite  kettle  and  heat  well,  al- 
most to  boiling  point.  Strain  and  pour  into  in- 
dividual tin  moulds.  When  congealed,  serve  on 
lettuce  leaves  with  mayonnaise. 

VEGETABLE    SALAD 

Line  a  bowl  with  lettuce  leaves  and  put  on  them 

young  onions,  radishes,  and  cucumbers  sliced  thin. 

Serve  with  French  dressing  and  crisp  crackers. 


159 


Dressings   for   Salads 


DRESSING    FOR    MEATS     OR 
SALADS 

Mix  a  heaping  teaspoon  of  mustard,  1  of  salt, 
and  1  of  sugar  together.  Add  a  little  red  pepper 
and  enough  vinegar  to  make  a  paste.  Beat  yolks 
of  5  eggs  and  add  mustard,  etc.,  ^  teacup  of  vine- 
gar, 1  of  rich  cream,  sour  or  sweet,  and  a  piece  of 
butter  the  size  of  an  egg. 

Boil  till  thick,  and  let  it  cool.  It  can  be  bottled 
and  kept  in  cool  place,  and  used  as  needed. 

FRENCH    DRESSING 

4  tablespoons  olive  oil, 
1  tablespoon  of  vinegar. 

Season  to  taste  with  pepper,  salt,  and  a  little 
garlic.  The  bowl  in  which  the  dressing  is  to  be 
made  rubbed  with  garlic  will  give  sufficient  flavor. 

161 


THE  BLUE  GRASS  COOK  BOOK 

MAYONNAISE 
Mrs.  Henry  C.  Euckner 

Yolk  of  1  egg, 

\  teaspoonful  of  salt, 

Dash  of  cayenne  pepper, 

1  cupful  of  salad  oil, 

\  teaspoonful  of  lemon  juice 
Let  the  oil  and  egg  be  very  cold  before  using. 
Also  the  plate  must  be  on  ice;  let  the  yolk  be  en- 
tirely free  from  any  white.  Add  salt  and  pepper 
to  egg  and  mix  well,  then  add  oil,  drop  by  drop. 
The  success  depends  on  adding  the  oil  slowly  at 
first.  Spend  half  of  the  time  in  incorporating  the 
first  2  spoonsful  of  oil ;  after  that,  it  can  be  added 
a  little  faster.  After  it  is  thick,  alternate  a  few 
drops  of  lemon  juice  or  vinegar  with  the  oil.  A 
little  tarragon  vinegar  is  nice.  If  mustard  is  liked 
add  \  teaspoonful  of  dry  mustard  with  the  salt  at 
the  beginning.  Some  like  a  hard-boiled  egg  added 
to  the  raw  egg. 

MRS.    JACKSON'S    SALAD 
DRESSING 

1  teaspoon  of  dry  mustard, 

1  teaspoon  of  salt  (scant  measure), 

162 


DRESSINGS    FOR    SALADS 

1  tablespoon  of  sugar, 

Beat  with  the  yolks  of  £  raw  eggs, 

Add  a  scant  ^  cup  of  butter  or  oil,  a  few  drops  at 

a  time, 

The  beaten  whites  of  the  eggs, 
\  cup  of  vinegar,  or  lemon  juice,  beating  well  all 

the  time. 
Cook  over  boiling  water  until  it  thickens. 


163 


Ice   Cream 


ALMOND    ICE    CREAM 

\  gallon  of  cream, 

1  cup  of  grated  almonds, 

S  or  4  bitter  almonds, 

7  oranges. 

Sweeten  the  cream  and  freeze.  When  nearly 
stiff  enough,  beat  the  almonds  and  juice  in  and 
freeze  well. 

APRICOT    ICE    CREAM 

^  gallon  of  cream, 

^  pint  sugar, 

1  can  of  apricots, 

1  lemon, 

1  tablespoon  gelatine. 

Make  a  syrup  of  the  sugar  and  add  the  lemon 
juice.  Mash  and  strain  the  apricots.  When  the 
syrup  is  cool,  pour  into  the  cream  and  put  in  the 

165 


THE  BLUE  GRASS  COOK  BOOK 

freezer.     When  half  frozen,  add  the  apricots  and 
freeze  quite  hard. 

BANANA    ICE    CREAM 

A  good  banana  cream  is  made  by  recipe  for 
Apricot  Cream.  Use  the  lemon  for  flavoring.  To 
^  gallon  of  cream  use  8  bananas.  Mash  the  fruit, 
and  add  when  the  cream  is  half  frozen. 


BISCUIT    GLACE  (No.  1) 
Mrs.  Henry  C.  Buckner 

1  quart  of  very  rich  cream, 
Yolks  of  6  eggs, 

£  pound  (scant)   sugar,  powdered, 

2  tablespoons  of  vanilla, 
2  dozen  macaroons. 

Beat  eggs,  sugar,  and  vanilla  together  until  very 
light.  Then  whip  the  cream  till  very  stiff,  and 
add  macaroons  rolled  very  fine.  Mix  the  eggs  and 
sugar  with  the  cream.  Do  not  stir  them  in — or 
the  cream  will  not  remain  stiff — but  take  a  knife 
and  turn  the  mixture  in.  Have  ready  a  bucket; 
fill  it,  and  pack  immediately  in  ice  and  salt.  Have 
the  ice  all  ready  before  whipping  the  cream,  as  it 

166 


ICE    CREAM 


must  not  stand.  Use  a  quantity  of  salt,  as  it  needs 
to  freeze  quite  hard,  and  there  is  not  the  body  to 
it  there  is  to  ice  cream. 


BISCUIT    GLACE  (No.  2) 
Mrs.  R.  H.  Hanson 

1J  dozen  stale   macaroons, 
\  pint  of  cream, 
\  box  Cox's  gelatine. 

Roll  the  macaroons  very  fine  and  add  the  cream 
and  soak  well.  Dissolve  the  gelatine  in  water,  then 
mix  well  with  cream  and  almonds.  Add  \  gallon 
cream  which  has  been  sweetened  to  taste,  and  freeze 
well. 

BURNT    ALMOND    CREAM 

Mrs.  John  T.  Hedges 

^  gallon  of  very  rich  cream, 

6  tablespoons  of  granulated  sugar, 

J  pound  of  blanched  almonds. 

Stir  almonds  and  sugar  over  the  fire  until  sugar 
is  caramel-brown.  Let  it  cool;  pound  in  a  mortar 
to  a  powder;  add  a  little  cream  first,  then  the  re- 
mainder already  sweetened.  Freeze. 

167 


THE  BLUE  GRASS  COOK  BOOK 

If  the  cream  is  not  rich,  make  a  custard  of 

Yellows  of  3  eggs, 

J  cup  of  sugar, 

1  quart  of  sweet  milk. 

Add  to  former  when  cool.     Freeze. 


CARAMEL    ICE    CREAM 

1  quart  cream, 

1  quart  morning's  milk, 

\  pint  of  brown  sugar. 

Boil  the  milk.  Brown  the  sugar  beat  up  into 
the  boiling  milk,  and  add  1  tablespoon  gelatine. 
Add  \  cup  white  sugar.  Flavor  with  vanilla.  When 
cool,  strain  into  the  cream  and  freeze. 

FROZEN    CUSTARD 
WITH    FRUIT 

Make  custard  of 

Yolks  of  4  eggs, 

1  quart  of  new  milk, 

\  pound  of  granulated  sugar. 

Boil  the  milk,  add  sugar,  and  stir  in  well-beaten 
eggs.  Add  to  custard  1  tablespoon  of  gelatine  in 

168 


ICE    CREAM 


a  little  cold  milk,  and  let  it  cool.     Put  in  freezer. 
When  half  frozen  add 

1  cup  of  raisins, 
1  cup  of  strawberry  preserves, 
1  cup  of  candied  cherries, 
A  little  thinly  sliced  citron. 

A  little  wine  or  sherry  is  an  improvement.  Stir 
in  last  1  pint  of  whipped  cream.  Freeze  hard. 

FROZEN    PUDDING 

Make  a  rich  custard  by  any  recipe  and  put  in 
freezer.  When  beginning  to  freeze  add 

-J  cup  raisins, 

1  pound  almonds,  chopped  fine, 

1  quart  whipped  cream. 

Stir  well  to  prevent  fruit  from  going  to  bottom. 
Before  the  cream  is  too  stiff,  add  seasoning  of  good 
whisky.  Put  the  whisky  last,  as  it  prevents 
freezing. 

FRUIT    ICE    CREAM 
Mrs.  John  W.  Fox 

^  gallon  of  rich  cream, 
1  cup  sugar, 

169 


THE  BLUE  GRASS  COOK  BOOK 

^  teacup  of  whisky, 

1  teacup  of  raisins  or  cherries. 

Make  a  syrup  of  the  sugar  and  add  1  tablespoon 
gelatine.  Flavor  with  vanilla.  When  syrup  is 
cool,  pour  into  the  cream.  Put  in  the  freezer,  and 
when  it  is  half  frozen,  add  the  fruit  and  half  of 
the  whisky. 

After  a  few  turns  of  the  freezer,  add  the  rest  of 
the  whisky.  Whisky  is  hard  to  freeze,  and  must 
be  put  in  as  directed. 

LEMON    ICE    CREAM 

2  quarts  milk, 

4  eggs, 

J  pound  sugar. 

Beat  the  eggs  together.  Boil  the  milk  and  add 
1  tablespoon  gelatine.  Beat  the  eggs  and  sugar 
and  add  to  the  boiling  milk.  When  cool,  add  the 
j  uice  of  5  lemons  and  1  orange.  Put  in  the  freezer, 
and  when  half  frozen,  add  1  pint  whipped  cream. 

MACAROON    ICE    CREAM 
E.  D.  P. 

£  gallon  of  rich  cream, 
1  dozen  waxy  macaroons, 

170 


ICE    CREAM 


3  large  oranges, 

^  teaspoon  of  vanilla, 

J  pound  of  sugar. 

Put  the  sugar  in  the  cream  and  whip  it  up  in 
whip-churn,  or  beat  with  an  egg-beater  as  you 
would  for  egg-nog.  Freeze.  Let  orange  juice, 
vanilla,  and  sugar  soak  with  the  crushed  macaroons 
and  add  when  cream  is  half  frozen.  Freeze  smooth- 
ly and  pack  till  ready  to  serve. 


MAPLE    MOUSSE 

Mrs.  Henry  C.  Buckner 

Whip  1  pint  of  cream ;  drain  it  well.  Beat  the 
yolks  of  4  eggs  light.  Put  into  a  saucepan  a  gen- 
erous cup  of  maple  syrup ;  stir  in  the  beaten  yolks, 
and  place  over  the  fire.  Stir  until  the  mixture  be- 
comes hot  and  the  eggs  thicken  the  syrup.  Take 
from  the  fire  at  once  and  stand  the  pan  in  ice  water, 
and  beat  the  mixture  with  an  egg-beater  until  it 
is  light  and  cold;  then  gently  mix  with  it  the 
whipped  cream,  and  mould  for  4  or  6  hours,  packed 
well  in  ice  and  salt. 


171 


THE  BLUE  GRASS  COOK  BOOK 


MARCELLUS'S  CHOCOLATE 
ICE  CREAM 

1  gallon  rich  cream, 
•J  cake  of  chocolate, 
1  pint  white  sugar. 

Make  a  syrup  of  the  sugar  with  a  little  water, 
and  add  the  melted  chocolate  and  2  tablespoons 
gelatine.  Be  sure  that  the  chocolate  is  thoroughly 
melted,  or  it  will  be  lumpy.  When  cool,  stir  into 
the  cream  and  freeze.  Flavor  with  vanilla. 


METROPOLITAN    ICE    CREAM 

1J  gallons  cream. 

Take  £  gallon  and  color  with  chocolate  and  flavor 
with  vanilla. 

^  gallon  of  cream  and  color  with  cochineal  and 
flavor  with  rose. 

^  gallon  and  flavor  with  lemon.  Freeze  each 
separately  and  then  stack  in  a  mould  and  put  on 
ice  and  freeze  again.  Or  take  any  other  combina- 
tion preferred  and  pack  and  freeze. 


172 


MARCELLUS 


ICE    CREAM 


MRS.    BASHFORD'S 
TUTTI-FRUTTI   ICE    CREAM 

Yolks  of  6  eggs, 

2  pints  of  fresh  sweet  milk, 

Sugar  to  taste, 

1  teacup  of  raisins, 

1  pound  of  almonds  (in  the  shell),  blanched  and 

powdered  rather  fine, 
1  teacup  of  strawberry  preserves. 

Make  a  custard  of  the  eggs,  milk,  and  sugar, 
and  pour  hot  on  the  raisins,  almonds,  and  preserves. 
Flavor  with  vanilla.  Let  it  cool  and  then  freeze. 
When  nearly  frozen,  have  ready  3  pints  of  good 
rich  cream,  sweetened  and  whipped.  Pour  into 
custard  and  continue  freezing,  stirring  often. 

TUTTI-FRUTTI   ICE    CREAM 

1  quart  cream, 
1  pint  milk, 
Yolks  of  5  eggs, 
3  cups  sugar, 
1  lemon, 
1   glass  whisky. 

Crystallized  fruit  or  candied  fruit  of  any  kind, 
cherries,  raisins,  currants,  citrons,  peaches,  etc. 

173 


THE  BLUE  GRASS  COOK  BOOK 

Beat  sugar  and  eggs  together  and  add  to  the 
milk,  which  must  be  at  boiling  point.  Boil  10 
minutes.  When  cold,  add  the  cream  and  freeze. 
When  half  frozen,  add  1  pound  fruit,  which  has 
been  mixed  with  the  lemon  and  whisky.  Cover  and 
freeze  well. 


NESSELRODE    PUDDING    (No.    1) 
Mrs.  Richard  Thornton 

2  ounces  raisins, 

2  ounces  currants, 

2  ounces  candied  citron, 

2  ounces  ginger, 

2  ounces  pineapples, 

2  ounces  peaches, 

2  ounces  apricots, 

2  ounces  cherries, 

2  ounces  orange  peel. 

Pour  over  this  3  glasses  Maraschino  cordial  and 
let  it  stand  over  night.  Pulverize  4  dozen  almonds, 
which  have  been  blanched.  Add  J  pound  sugar 
and  a  vanilla  bean  and  sift. 

Make  a  custard  of  1  quart  milk, 
Yolks  12  eggs. 
Boil  the  milk,  heat  the  eggs  and  sugar,  almonds 

174 


ICE    CREAM 


and  bean,  and  stir  all  into  the  boiling  milk.  Boil 
till  it  thickens,  and  strain  and  put  in  a  freezer. 
Whip  4  pints  thick  cream  and  stir  in  fruit  and 
add  to  the  custard.  Mash  macaroons  and  stir  in 
at  same  time.  Freeze  all  together. 

This  recipe  can  be  simplified  by  adding  only 
raisins  and  one  kind  of  candied  fruit  and  flavor 
with  brandy. 


NESSELRODE    PUDDING    (No.    2) 

E.  D.  P. 

1  quart  of  milk, 

Yolks  of  12  eggs, 

£  pound  of  sugar, 

48  Spanish  chestnuts  or  equal  in  common  chest- 
nuts, 

3  glasses  of  Maraschino, 
12  waxy  meringues, 

3  pints  of  whipped  cream. 

Make  custard  of  milk,  eggs,  and  sugar.  Blanch 
chestnuts  like  almonds  and  add  to  custard.  When 
half  frozen,  add  meringues,  Maraschino,  and  cream 
and  freeze  hard. 


175 


THE  BLUE  GRASS  COOK  BOOK 

NICE  FOUNDATION 
FOR  ICE  CREAM 

1  pint  of  morning's  milk, 
\  pint  of  sugar, 
Yolks  of  2  eggs, 
1  quart  rich  cream. 

Make  a  custard  and  flavor  with  vanilla  bean. 
When  cold,  add  1  quart  of  whipped  cream.  Add 
fruits,  nuts,  wine,  or  anything  desired,  and  freeze 
well. 

This  amount  will  serve  8  people. 


NUT    ICE    CREAM 

Mrs.  Henry  C.  Buckner 

1  pint  of  cream, 

£  cup  of  almonds, 

^  cup  of  gelatine, 

6  tablespoons  of  Maraschino,  or 

4  tablespoons  of  sherry, 

^  cup  of  granulated  sugar, 

1   teaspoon  of  vanilla. 

Put  cream  on  ice  and  whip.     Soak  gelatine  in  1 
pint  of  cold  water  1  hour.     Cover  while  soaking. 

176 


ICE    CREAM 


Add  wine  and  vanilla  to  sugar.  Add  these  to 
cream,  then  the  nuts,  chopped  fine.  Put  red  cher- 
ries on  top. 

ORANGE    ICE    CREAM 

1  quart  of  morning's  milk, 

1  pint  rich  cream, 

Juice  of  5  oranges, 

1  lemon, 

1  pound  sugar. 

Boil  the  milk  and  add  1  tablespoon  gelatine. 
When  cool,  dissolve  sugar  in  the  milk.  Add  the 
orange  juice  with  the  grated  rind  of  one  orange 
and  the  juice  and  the  rind  of  1  lemon.  Put  in 
freezer,  and  when  it  begins  to  freeze  add  the  cream, 
which  has  been  well  whipped,  and  continue  freez- 
ing. 

ORANGE    SOUFFLE 

Mrs.  Henry  C.  Buckner 

Yolks  of  4  eggs,  well  beaten, 
1  pint  (full)  of  orange  juice, 
1  pound  of  sugar, 
^  box  of  gelatine, 
1  quart  of  whipped  cream. 
Cover  gelatine  for  1   hour  with  ^  cup  of  cold 

177 


THE  BLUE  GRASS  COOK  BOOK 

water.  Mix  orange  juice  and  sugar,  add  eggs, 
then  beat  in  gelatine  and  let  cool  in  ice  water. 
When  it  begins  to  thicken,  beat  in  lightly  the 
whipped  cream  and  freeze. 

MARCELLUS'S  PEACH  ICE 
CREAM 

1  gallon  very  rich  cream, 
^  gallon  ripe  peaches  and  juice  of  a  lemon, 
1  pound  or  more  of  sugar,  the  amount  depends  on 
the 'sweetness  of  the  fruit. 

Make  a  syrup  as  in  other  recipes,  and  when  cold 
add  the  cream  and  put  in  the  freezer.  Mash  the 
peaches  and  add  the  lemon  and  a  little  sugar. 
When  the  cream  is  half  frozen,  add  the  fruit  and 
freeze.  Very  good. 

PINEAPPLE    ICE    CREAM 
Mrs.  John  W.  Fox 

2  quarts  rich  cream, 

4  cups  sugar, 

2  cans  of  pineapple  or  two  ripe  pineapples. 

Make  a  syrup  of  the  sugar  and  add  1  tablespoon 
gelatine.  Add  juice  of  1  lemon  and  boil.  When 

178 


ICE    CREAM 


cool,  add  half  of  the  cream  and  put  in  the 
freezer.  When  it  begins  to  freeze,  add  the  pine- 
apple, which  has  been  chopped  very  fine,  and  after 
a  few  turns  add  the  rest  of  the  cream,  which  has 
been  well  whipped. 

PISTACHIO    ICE    CREAM 

Mrs.  Henry  C.  Buckner 
Make  a  custard  of 

1   pint  of  morning's  milk, 
^  pint  of  white  sugar, 
Yolks  of  %  eggs. 

Pound  \  of  a  vanilla  bean  and  boil  with  the 
custard.  When  cold,  color  a  delicate  green  with 
pure  fruit  coloring.  Add  1  quart  of  rich  whipped 
cream.  Put  in  freezer,  and  when  it  begins  to  con- 
geal add 

1  teacup  of  sweet  almonds,  and 
1  teacup  of  pistachio  nuts,  blanched  and  powdered. 
Freeze  hard. 

RASPBERRY    ICE    CREAM 

Make  as  for  any  other  kind  of  fruit  cream  and 
add  the  fruit  when  half  frozen.  Mash  and  strain 
the  berries  and  add  a  little  lemon  juice. 

179 


THE  BLUE  GRASS  COOK  BOOK 

STRAWBERRY  ICE  CREAM 

1  quart  strawberries, 
1  quart  cream, 
1  pint  sugar. 

Cap  the  berries  and  sprinkle  over  them  1  cup 
of  sugar  and  let  stand  1  hour. 

Mash  and  strain  through  cloth  till  pulp  remain- 
ing is  about  the  size  of  an  egg.  Make  a  syrup  of 
the  sugar,  and  when  cool  add  the  cream.  Put  in 
freezer,  and  when  half  frozen  add  the  fruit  and 
freeze  hard. 

SULTANA    ROLL 
OR    FROZEN    WATERMELON 

Mrs.  W.  A.  Johnson 

Make  a  plain  cream  by  scalding  1  pint  of  milk. 
Mix 

1  tablespoon  of  flour, 
1  cup  of  sugar, 
\  teaspoon  of  salt, 
1  beaten  egg. 

Pour  over  this  the  scalded  milk.  In  a  double 
boiler  cook  until  it  thickens,  stirring  often.  Cool 
and  add  1  quart  of  cream.  Flavor  with  1  table- 


ISO 


ICE    CREAM 


spoon  of  vanilla  and  1  tablespoon  of  almond  ex- 
tract.    Freeze. 

Line  a  melon-mould  that  has  been  embedded  in 
ice  and  salt  with  the  frozen  cream  about  an  inch 
thick.  Sprinkle  over  this  raisins  that  have  been 
soaked  in  brandy  or  wine  1  hour.  Fill  in  the 
centre  with  whipped  cream,  which  has  been  sweet- 
ened and  flavored.  Cover  over  the  top  with  the 
frozen  cream.  Cover  the  mould  with  greased  pa- 
per ;  fasten  on  top  securely,  and  keep  packed  in  ice 
and  salt  for  3  hours. 


VANILLA    CREAM 

1^  pints  of  cream, 

1     ounce  of  isinglass, 

1     pound  of  sugar  (or  j  pound), 

Yolks  of  4  eggs, 

J  pint  of  milk, 

Flavor  with  vanilla. 

Just  scald  the  cream;  dissolve  all  the  isinglass 
in  the  milk,  and  pour  it  on  the  sugar  and  eggs 
beaten  together  to  a  froth.  Add  the  flavoring. 
Strain,  cool;  add  a  quart  of  whipped  cream,  and 
freeze  it;  then  pack  it  for  3J  hours  at  least. 


181 


THE  BLUE  GRASS  COOK  BOOK 

ICE    CREAM 
Mrs.  H.  C.  McDowell 

Make  custard  of  the  yolks  of  3  eggs, 

1  pint  of  milk, 

Flavor  with  vanilla  and  sweeten  to  taste. 

Let  the  custard  stand  1  hour  and  then  add  3 
pints  of  whipped  cream.  Pour  into  the  freezer, 
and  when  nearly  frozen  add  ^  teacup  of  cherries, 
|  cup  of  almonds,  f  cup  of  rum,  or  some  rum  and 
sherry  mixed. 

Almonds  and  cherries  must  be  chopped  fine. 

Freeze  stiff  and  serve. 


Ices,    Punches,    and 
Sherbets 

CHAMPAGNE    ICE 

Make  a  syrup  of  1  pound  sugar,  1  quart  water, 
and  add  juice  of  3  oranges  and  1  lemon.  Boil  a 
few  minutes  and  strain  into  the  freezer.  When  it 
begins  to  thicken,  flavor  with  a  small  bottle  of 
champagne. 

CRANBERRY    PUNCH 

Mrs.  Henry  C.  Buckner 

3  pints  of  cranberries, 
6  lemons. 
Make  quite  sweet. 

Boil  cranberries  in  \  gallon  of  water  till  tender. 
Strain  through  a  sieve  to  get  all  the  pulp,  holding 
back  the  skins.  Add  the  lemon  juice  and  make  as 
sweet  as  you  would  sherbet.  Put  in  freezer  and 

183 


THE  BLUE  GRASS  COOK  BOOK 

freeze  well.  Then  take  1  wineglass ful  of  fine 
whisky,  ^  wineglass  of  old  Jamaica  rum,  and  beat 
in  thoroughly,  and  pack  in  freezer  till  ready  to 
serve. 


CREME    DE    MENTHE    PUNCH 

Mrs.  Henry  C.  Euckner 

Make  a  nice  lemon  sherbet  or  ice  and  freeze  till 
firm.     Add 

\  pint  of  creme  de  mint, 
4  wineglass  of  Jamaica  rum, 

And  turn  dasher  rapidly  a  few  times. 

When  ready  to  serve,  decorate  with  creme  de 
mint  cherries. 

FROZEN    EGG-NOG 

Mrs.  Henry  C.  Buckner 
Yolks  of  12  eggs, 
1  pound  of  sugar, 
1  pint  of  brandy, 
1  pint  of  Jamaica  rum, 
1  gallon  of  cream. 

Beat  the  yolks  very  light  and  add  the  sugar, 
then  the  whipped  cream.    Freeze  till  firm,  and  then 

184 


ICES    AND    PUNCHES 

add  the  brandy  and  rum,  and  turn  freezer  rapidly 
a  few  times  to  mix  well. 
Ready  to  serve. 


GRAPE    ICE 

Mrs.  Swims 

1  quart  of  juice  from  fresh  grapes, 

4  lemons,  juice  only, 

1  tablespoon  of  gelatine,  dissolved  in  water. 

Sweeten  to  taste.    Mix  well  and  freeze. 


MADEIRA    ICE 

1  quart  Madeira  wine, 
1  pint  water, 
£  pound  sugar, 
Juice  of  1  lemon. 

Make  a  syrup  of  sugar  and  water  and  add 
lemon  juice.  When  cool,  strain  and  put  in  freezer. 
When  it  begins  to  thicken,  add  1  quart  Madeira 
wine  and  freeze  hard. 


185 


THE  BLUE  GRASS  COOK  BOOK 

ORANGE  ICE 

Miss  Annie  Lyle 

6  oranges, 

£  lemons, 

1  quart  of  water, 

1  pint  sugar. 

Squeeze  the  fruit,  being  careful  to  remove  the 
seed.  Boil  the  water  and  pour  over  the  sugar. 
When  dissolved,  let  the  water  stand  on  the  fruit 
for  ^  hour.  Strain  and  mix  with  the  juice  and 
freeze.  This  will  make  2  quarts. 

RASPBERRY    ICE 

Take  enough  berries  to  make  a  quart  of  juice. 
Add  juice  of  3  lemons  and  1  pound  sugar.  Pour 
over  1  quart  boiling  water  and  let  it  stand  1  hour, 
and  then  strain  into  freezer  and  freeze  hard. 

ROMAN    PUNCH 

Make  a  strong  lemonade,  about  a  quart,  and  put 
in  freezer.  When  half  frozen,  add  whites  of  4 
eggs,  well  beaten,  and  1  glass  of  Jamaica  rum, 
juice  of  3  oranges,  and  a  small  glass  of  champagne, 
if  preferred,  and  freeze  hard. 

186 


ICES  AND  PUNCHES 

SHERBET 

Miss  Mary  Bashford 

1  quart  of  water 
3  lemons, 

2  teacups  of  sugar, 

3  eggs. 

Cook  sugar  to  a  candy.  Stir  it  into  whites  of 
eggs  as  for  icing.  Season  and  freeze. 

SHERRY    PUNCH 

Mrs.  Campbell  Carrington  Cochran 
1  quart  of  water  and  2  cups  of  sugar  boiled 
together  5  minutes.     Remove  from  the  fire  and  add 

Juice  of  6  oranges, 
Juice  of  3  lemons, 
1-J  pints  of  sherry. 
Freeze. 

STRAWBERRY    ICE 

Mash  the  berries  and  have  1  quart  juice.  Add 
juice  of  Q  lemons,  1  pound  sugar.  Pour  over  1 
quart  boiling  water  and  let  it  stand  an  hour. 
Strain  and  pour  in  freezer  and  freeze  quite  hard. 

187 


Creams  and   Other 
Desserts 


BAVARIAN    CREAM 
WITH    ALMONDS 

Blanch  3  ounces  of  sweet  and  1  ounce  of  bitter 
almonds,  and  skin  them.  Put  them  in  a  pan  on  a 
moderate  fire,  stirring  constantly.  As  soon  as  they 
have  acquired  a  fine  yellow  color,  take  off  and  let 
get  cold.  Pound  them  into  fine  pieces.  Then  add 

1  pint  of  cream,  nearly  boiling, 

2  or  3  tablespoons  of  sugar, 

\  package  of  gelatine,  previously  washed  in  £  cup 

of  cold  water. 

Put  upon  the  ice,  and  when  ready  to  thicken 
stir  till  smooth.  Have  ready  1  pint  of  cream; 
whip  and  then  stir  it  in ;  put  into  a  mould  and  sur- 
round with  ice. 


189 


THE  BLUE  GRASS  COOK  BOOK 

BAVARIAN  CREAM 
WITH  PINEAPPLE 

Cut  a  pineapple  into  fine  pieces.  Boil  it  with 
\  pound  or  coffeecup  of  sugar.  Pass  this  marma- 
lade through  a  sieve  or  colander.  Turn  off  part 
of  the  juice  and  add  \  package  of  gelatine,  dis- 
solved in  \  cup  of  cold  water.  Stir,  and  add  \ 
pint  of  whipped  cream  as  before  described. 

BEAUTIFUL    CREAM 

Make  a  foundation  of  pastry  and  a  wall  of 
cherries,  oranges,  and  grapes.  Fill  with  chestnuts, 
whipped  cream,  or  a  very  rich  ice  cream. 

BIVEAU    CREAM 

Boil 

1  pint  of  water, 

1  ounce  of  gelatine, 

\  of  a  vanilla  bean, 

\  pound  of  sugar. 

When  the  mixture  is  almost  cold,  stir  in  3  pints 
of  thick  cream,  whipped  to  a  stiff  froth. 

190 


DESSERTS 


CHARLOTTE    POLONAISE 
Mrs.  Henry  C.  Euckner 

Yolks  of  6  eggs, 

2     large  spoonfuls  of  cornstarch, 
\\  pints  of  cream. 

Beat  the  yolks  till  light ;  add  the  cornstarch  and 
.cream  and  boil  slowly  till  it  is  thick  and  perfectly 
smooth,  stirring  all  the  time  to  prevent  it  becoming 
lumpy. 

Divide  the  mixture  in  2  parts.  Make  a  choco- 
late filling  of 

4  to  6  ounces  of  chocolate, 
Sweeten  to  taste, 
\  pound  of  macaroons. 

Add  to  mixture  and  let  it  boil  up,  and  set  aside 
to  cool. 

With  the  other  half  make  an  almond  filling  of 
1  dozen  bitter  almonds, 
\  pound  of  sweet  almonds, 
\  pound  of  citron, 
\  pound  of  sugar. 

Blanch  and  pound  the  almonds  to  a  paste  with 
the  citron.     Stir  in  the  sugar  and  rest  of  mixture 
and  let  it  come  to  a  boil,  and  set  aside  to  cool. 
Make  6  layers  of  pretty  white  cake  by  any  good 

191 


THE  BLUE  GRASS  COOK  BOOK 

recipe.  When  baked  cut  the  centres  out,  making 
a  good-sized  hole  in  each  for  the  filling.  Spread 
one  layer  thickly  with  the  chocolate  mixture,  an- 
other with  the  almond  filling,  and  stack  them,  be- 
ing careful  to  put  the  mixture  very  thick  on  top. 
Cover  the  whole  with  a  thick  meringue  and  set  in 
oven  to  harden.  Remove  from  oven  and  let  it 
cool. 

Make  a  filling  of  1  quart  of  whipped  cream, 
highly  seasoned  with  vanilla  and  a  little  wine, 
sugar,  and  any  of  the  almond  mixture  that  is  left 
over.  Fill  the  hole  and  let  the  cream  come  above 
the  cake.  The  remainder  can  be  served  with  the 
polonaise. 

CHARLOTTE    RUSSE 
E.  D.  P. 

2  yolks  of  eggs, 

1  pint  of  new  milk, 

A  small  piece  of  vanilla  bean, 

£  pound  of  sugar, 

f  box  of  Cox's  gelatine, 

1  quart  of  rich  cream. 

Make  a  custard  of  the  eggs,  milk,  and  sugar. 
Dissolve  the  gelatine  in  a  full  half-pint  of  boiling 

192 


DESSERTS 


water  and  strain  into  the  custard.  Beat  the  cream 
to  a  stiff  froth;  then  stir  into  the  custard  when  it 
is  about  blood  heat.  Line  a  bowl  with  lady  fingers, 
pour  in  the  mixture,  and  set  away  to  cool.  This 
is  a  winter  dish  and  difficult  to  make  in  summer. 

CHOCOLATE 
BAVARIAN  CREAM 

Cover  \  box  of  gelatine  with  \  teacup  of  water 
and  let  it  soak  20  minutes.  Whip  1  pint  of  cream. 
Grate  £  ounces  of  chocolate  and  boil  in  1  pint  of 
sweet  milk.  Add  the  gelatine  and  stir  till  dissolved. 
Take  from  the  fire  and  sweeten  with  \  cup  of 
sugar;  flavor  with  vanilla  and  turn  into  a  pan  to 
cool.  Stir  till  it  begins  to  thicken,  then  add  the 
whipped  cream.  Stir  till  mixed,  and  pour  in  a 
bowl  to  harden. 

Serve  with  whipped  cream. 

CHOCOLATE    BLANC-MANGE 
V.  C.  G. 

Soak  J  box  of  Cox's  gelatine, 

1  quart  of  sweet  milk, 

^  cake  of  sweet  chocolate, 

£  cup  of  sugar. 

193 


THE  BLUE  GRASS  COOK  BOOK 

Flavor  to  taste ;  mix  milk,  sugar,  and  chocolate, 
and  let  it  boil  nearly  an  hour.  Strain  through  a 
sieve,  pressing  the  sediment  through  with  a  spoon. 
Add  the  gelatine  and  vanilla  when  taking  it  off 
the  stove.  When  nearly  cold,  put  in  a  mould  which 
has  been  wet  with  cold  water. 


MRS.  BRUTUS  CLAY'S 
CHARLOTTE  RUSSE 

Dissolve  1  ounce  of  gelatine  in  1  pint  of  milk 
by  boiling.  Beat  the  yolks  of  4  eggs  (sweetened) 
and  stir  them  in  while  the  milk  is  on  the  fire. 
When  this  is  cooked  to  the  consistency  of  custard, 
strain  into  a  bowl,  stirring  constantly.  Season  ^ 
gallon  of  cream  with  whisky.  Whip  to  a  stiff 
froth  and  beat  it  in  just  as  the  custard  (which 
should  be  seasoned  with  vanilla  or  rose  water)  be- 
gins to  congeal.  Have  ready  a  glass  bowl  lined 
with  sponge  cake  and  pour  in. 

NICE     WAY     TO      COOK     APPLES 

Mrs.  James  E.  Clay 

Put  on  1  pint  sugar  to  cook  to  a  thick  syrup. 
Add  6  or  8  nicely  peeled  pippin  apples.  Cover  and 
cook  till  done  and  clear.  Lift  carefully,  then  add 

194 


DESSERTS 


a  few  pieces  of  stick  cinnamon  and  cook  down  thick 
and  pour  over  apples.  A  few  blanched  almonds 
make  a  pretty  dish.  Serve  with  plain  or  whipped 
cream. 

SPANISH    CREAM 

\  box  of  gelatine, 
1  quart  of  milk, 
Yolks  of  3  eggs, 
1  cup  of  sugar. 

Soak  the  gelatine  in  the  milk  for  an  hour.  Put 
on  the  stove  and  stir  as  it  warms.  Beat  the  yolks 
and  sugar  together  and  stir  into  the  boiling  milk. 
Flavor  with  vanilla.  Pour  into  mould  and  serve 
with  cream. 


TAPIOCA    AND    APPLES 

Soak  \  cup  of  tapioca  in  1  quart  of  cold  water 
over  night.  Add 

4  or  5  apples  cut  in  pieces. 

Bake  very  slowly  2  hours.  Let  stand  on  ice  % 
or  3  hours  before  using. 

Serve  with  rich  cream,  either  whipped  or  plain, 
as  you  may  prefer. 


195 


THE  BLUE  GRASS  COOK  BOOK 

VELVET  CREAM 
E.  D.  P. 

1     cup  of  wine, 
%     box  of  gelatine, 
1     lemon, 
1^  pints  of  milk, 
1     cup  of  sugar. 

Dissolve  gelatine  in  the  wine  over  the  fire.  Add 
peel  and  juice  of  lemon,  and  when  gelatine  has 
dissolved,  add  sugar.  Let  it  simmer,  then  strain. 
Add  the  milk  and  stir  till  cold.  Mould  and  let 
congeal.  Serve  with  whipped  cream. 


196 


Jellies 


BEST   WINE    JELLY 
E.  D.  P. 

2     boxes  of  Cox's  gelatine, 

5  pints  of  water, 
1     quart  of  sherry, 

1  teacup  of  good  whisky, 

2  sticks  of  cinnamon, 

4  cloves, 

6  raisins, 

Juice  of  4  lemons, 

1J  pounds  of  granulated  sugar, 

5  eggs. 

Beat  the  whites  of  the  eggs  to  a  stiff  froth  and 
boil  all  together  till  the  whites  break  away,  and 
the  jelly  looks  clear.  Be  careful  not  to  let  the 
gelatine  stick  to  the  bottom  of  the  kettle.  Stir 
constantly  till  it  begins  to  boil.  Pour  in  £  cup  of 

197 


THE  BLUE  GRASS  COOK  BOOK 

cold  water  and  let  it  stand  5  minutes,  then  run 
through  a  jelly  bag.  Set  on  ice.  Serve  with 
whipped  cream. 

FRUIT    JELLY 

^  box  gelatine, 
1  lemon, 

1  pint  wine, 

2  cups  sugar, 
2  pints  water. 

Boil  gelatine,  lemon  and  sugar.  Flavor  when 
taking  from  the  stove,  and  when  it  begins  to  con- 
geal stir  in  \  pound  white  grapes. 

MRS.    PRESTON'S 
WINE    JELLY 

1  pint  of  water, 
£  pint  of  wine, 
\  pint  of  whisky, 
\  pint  of  sugar, 
3  lemons, 

f  box  of  Cox's  gelatine, 
Cinnamon  to  taste, 
Whites  of  3  eggs. 

Boil,  strain  and  set  on  ice.  Serve  with  whipped 
cream. 

198 


CHURNING     AT     MOUNT      AIRY,     PARIS,     KY, 


JELLIES 


NUT    JELLY 

1  box  gelatine, 

3  pints  boiling  water, 

2  cups  sugar, 
Juice  of  3  lemons. 

Let  it  boil  and  then  strain.  Flavor  with  almond. 
When  it  begins  to  thicken,  scatter  nuts — English 
walnuts  or  cream  nuts — through  it  and  serve  with 
whipped  cream. 


ORANGE    JELLY 

£  box  of  gelatine, 

1  large  cup  of  orange  juice, 

1  orange  sliced  thin, 

1  lemon, 

2  cups  sugar, 

1  pint  hot  water. 

Put  all  in  a  kettle  and  let  it  come  to  a  boil,  and 
then  strain  and  pour  in  mould  to  cool.  Be  sure 
to  remove  the  seeds,  as  they  are  very  bitter. 

Serve  with  whipped  cream  and  cocoanut  cake. 


199 


THE  BLUE  GRASS  COOK  BOOK 

WINE    JELLY 

Mrs.  Ellet  CabeU 

Soak  J  box  of  gelatine  in  \  cup  of  water.  Add 
\  pound  of  sugar  and  2J  cups  of  boiling  water. 
Stir  until  gelatine  is  dissolved.  Then  add  juice 
of  1  lemon,  1  orange,  \  cup  of  sherry,  1  table- 
spoon brandy,  1  tablespoon  of  Maraschino.  Add 
last  the  beaten  whites  and  crushed  shells  of  2  eggs. 
When  it  has  boiled  a  few  minutes,  remove  from 
the  stove  and  strain  into  a  mould  and  set  on  ice. 
Serve  with  whipped  cream. 


200 


Pastry 


BAKED    APPLE    DUMPLINGS 

Select  firm  acid  apples  and  pare  and  core  them 
and  fill  the  holes  with  sugar,  butter  and  cinnamon. 

Take  nice  crust  and  roll  into  short  pieces.     Roll 

one  about  each  apple  and  place  in  a  deep  pan  and 

add  enough  warm  water  to  cover.      Sweeten  the 

water  to  taste  and  add  a  small  piece  of  butter. 

Bake  in  the  oven  till  a  light  brown.     Add  more 

water  if  necessary.     Serve  with  cold  sauce  made  of 

1   cup  of  sugar, 

£  cup  of  butter. 

Beat  well  together  and  flavor  with  lemon.     A 
hot  sauce  may  be  used  if  preferred. 

BLUE    GRASS    PASTRY 
E.  D.  P. 

1  pound  of  best  flour, 
f  pound  of  butter, 

201 


THE  BLUE  GRASS  COOK  BOOK 

1   wineglass  of  ice  water, 
Whites  of  2  eggs. 

Take  f  pound  of  flour  and  put  in  a  bowl.  Put 
the  other  £  in  a  plate.  Beat  the  eggs  very  light 
and  mix  in  the  flour  with  the  water  so  as  to  make 
stiff  dough.  Beat  well  with  a  rolling-pin  for  10 
minutes.  Roll,  adding  the  butter  in  four  rollings 
and  the  J  pound  of  flour.  Set  the  pastry  on  ice 
for  2  hours. 

This  makes  3  pies. 

PUFF    PASTE 
E.  D.  P. 

1  pound  of  butter, 
1^  pounds  of  flour, 
^  pint  of  ice  water. 

Wash  the  butter  carefully  and  squeeze  out  all 
the  water.  Divide  in  6  parts.  Separate  the  flour, 
leaving  J  pound  to  sprinkle  with. 

Take  the  1  pound  of  flour  and  1  piece  of  butter 
and  mix  with  the  ice  water,  using  a  knife  for  the 
purpose,  and  handle  as  little  as  possible. 

Roll  the  paste  from  you  and  spread  with  the 
butter.  Add  |  pound  of  flour  in  3  rollings.  Set  in 
cool  place  for  1  or  2  hours. 

202 


PASTRY 


When  making  pies,  cut  off  only  enough  for  one 
pie  at  a  time,  so  as  not  to  roll  more  than  once  after 
taking  off  the  ice. 

CHOCOLATE    PIE  (No.    1) 

Mrs.  James  E.  Clay 
4  eggs, 

2  cups  of  sugar, 
^  cup  butter, 
1  cup  of  grated  chocolate, 
1  cup  of  cream. 

Flavor  with  vanilla.  Mix  and  cook  in  sauce- 
pan till  it  begins  to  thicken.  Cook  crust  slightly, 
fill  with  the  mixture  and  cook  in  oven  till  stiff. 
Cover  with  meringue. 

CHOCOLATE    PIE  (No.    2) 
Mrs.  Strauder    Goff 

Stir  the  yolks  of  two  well-beaten  eggs,  ^  of  a 
cake  of  chocolate  and  a  teacup  of  sugar  into  nearly 
a  pint  of  new  milk.  Set  over  the  fire  and  stir  till 
it  comes  to  a  boil,  then  add  2  tablespoons  of  corn- 
starch  dissolved  in  milk  and  ^  cup  of  butter.  Let 
it  cook  till  it  thickens,  stirring  all  the  time.  Then 
pour  over  the  beaten  whites  of  the  eggs,  set  back 


THE  BLUE  GRASS  COOK  BOOK 

on  the  stove  for  a  few  minutes,  till  the  whites  are 
cooked,  and  add  a  teaspoon  of  vanilla  after  taking 
off. 

The  pies  made  with  this  filling  should  be  made 
with  a  top  crust  and  are  better  served  cold  with 
cream,  either  plain  or  whipped.  It  makes  a  par- 
ticularly attractive  dessert  made  in  little  individual 
pie  pans  and  served  with  frozen  whipped  cream. 

COCOANUT    PIE 
E.  D.  P. 

J  pound  of  butter, 

J  pound  of  sugar,  creamed  with  butter, 

3  eggs,  beaten  well, 

1   cup  of  rich  milk,  in  which  cocoanut  has  been 

soaked, 
1   cocoanut  grated. 

Cook  before  putting  in  pastry. 

CRANBERRY    PIE 

Miss  Mary  Bashford 

1   teacup  of  sugar, 

1  teacup  of  cranberries,  or  cherries, 

J  teacup  of  raisins, 

204 


PASTRY 


1   tablespoon  of  butter, 
1   tablespoon  of  flour. 

Cream  butter,  add  flour,  then  sugar  and  cran- 
berries. Put  mixture  in  raw  crust  and  bake  with 
top.  Cook  30  minutes  in  slow  oven. 


CREAM    PIE  (No.  1) 
V.  C.  G. 

1  quart  of  sweet  milk, 

2  eggs, 

2  tablespoons  of  flour. 

Mix  the  flour  with  some  of  the  milk  and  let  the 
remainder  come  to  a  boil.  Beat  the  eggs  light; 
put  in  the  flour,  and  pour  the  boiling  milk  on 
these.  Sweeten  to  taste  and  strain.  Cook  till  thick 
as  custard,  stirring  all  the  time.  When  cold,  flavor 
with  essence  of  lemon. 

Bake  a  crust  made  of  rich  puff  paste,  and  when 
cold,  fill  with  the  custard.  The  success  of  this 
depends  on  the  cooking,  and  many  good  cooks  slip 
a  sharp  knife  under  the  crust  here  and  there  while 
it  is  cooking  to  make  it  light  as  possible. 


205 


THE  BLUE  GRASS  COOK  BOOK 

CREAM    PIE  (No.  2) 
Miss  Mary  Bashford 

4  eggs — yolks  only,  leaving  whites  for  a  meringue; 

1  pint  of  cream  instead  of  butter, 
3  kitchen  spoons  of  flour, 

f  pint  of  sugar. 

Flavor  and  bake.    Meringue  on  top. 

Make  lemon  pies  the  same  way,  using  juice  of 

2  lemons. 


IRISH    POTATO    PIE 

1  pint  mashed  potatoes, 

^  pint  cream, 

4  eggs, 

f  pound  sugar, 

1  orange, 

1  cup  of  butter. 

Cook  and  mash  the  potatoes.  Beat  the  eggs 
together,  add  sugar  and  butter  and  beat  well. 
Then  pour  in  the  cream  and  add  the  potatoes  and 
stir  well.  Flavor  with  the  juice  of  1  orange. 
Bake  in  paste  and  cover  with  meringue  of  well- 
beaten  whites  of  £  eggs  and  2  tablespoons  sugar. 

206 


PASTRY 


LEMON    PIE  (No.  1) 
Mrs.  R.  H.  Hamon 

1     cup  of  buttermilk, 

14  cups  sugar, 

4     eggs, 

1     tablespoon  butter, 

1     tablespoon  cornstarch, 

Juice  and  rind  of  2  lemons. 

Beat  the  yolks  and  reserve  the  whites  for  the 
meringue. 

Add  the  other  ingredients  and  cook  in  a  porce- 
lain pan  till  thick. 

Fill  the  shells,  spread  the  meringue  on  top  and 
brown  in  the  oven. 

LEMON    PIE  (No.  2) 
Miss  Mary  Bashford 

6  eggs,  using  2  whites, 

2  lemons,   if  juicy — more,   if   dry, 

1  pint  of  sugar, 

J  pint  of  butter, 

1   spoon  of  sifted  flour. 

Add  lemon  juice  last.     Cook  and  add  meringue. 
207 


THE    BLUE    GRASS    COOK    BOOK 

MINCE    MEAT    FOR    PIES   (No.  1) 
R.  V.  J. 

4  pounds  of  fresh  tongue, 

3  pounds  of  suet, 

8  pounds  of  chopped  apples, 

3  pounds  of  currants, 

4  pounds  of  seeded  raisins, 
6  pounds  of  white  sugar, 

2  pounds  of    citron,  cut  in  small  pieces, 

4  lemons,  grated  rind  and  juice, 

1   ounce  of  cinnamon, 

J  ounce  of  cloves, 

^  ounce  of  allspice, 

4  nutmegs,  grated, 

1  quart  of  Madeira  wine, 

1   pint  of  cider, 

1  quart  of  brandy  or  good  whisky. 

Boil  the  tongue  in  salted  water  until  tender,  and 
when  cold,  chop  fine.  Remove  every  particle  of 
membrane  from  the  suet  and  chop  it  fine,  and  mix 
with  the  tongue  with  enough  salt  to  remove  the 
fresh  taste. 

To  this,  add  the  apples,  sugar,  fruit,  spices  and 
other  ingredients.  Mix  all  together  and  cover 
close. 

208 


PASTRY 


If  too  dry  when  ready  for  use,  moisten  with  a 
little  sweet  cider. 


MINCE    MEAT    FOR    PIES  (No.   2) 
Mrs.  Henry  C.  Buckner 

5     pounds   of  beef  tongue,  cooked  and  chopped 
fine, 

4  pounds  of  suet  (be  careful  to  remove  strings), 
2     pounds  of  raisins, 

2  pounds  of  cherry  preserves, 

1  pound  of  damson  preserves, 

1  pound  of  peach  preserves, 

1  pound  of  pear  preserves, 

1^  pounds  of  ginger  preserves, 

liy  pounds  of  dried  peaches,  stewed, 

1  pound  of  citron, 

1  pound  of  currants, 

£  nutmegs, 

1  tablespoon  of  cinnamon, 

1  tablespoon  of  cloves  and  spices,  mixed, 

5  pounds  of  white  sugar. 

Mix  thoroughly  with  1  pint  of  sherry  wine  and 
1  pint  of  good  whisky,  and  put  in  glass  jars. 


209 


THE  BLUE  GRASS  COOK  BOOK 

NUTMEG  PIE 

Mrs.  Strauder  Goff 

3  eggs  beaten  separately, 

1  pint  sugar, 

1  medium-sized  nutmeg, 

Piece  of  butter  the  size  of  an  egg. 

Mix,  adding  the  whites  last.  This  will  make  £ 
pies. 

ORANGE    PIE 

4  oranges, 

1  quart  milk, 

2  tablespoons  cornstarch, 

3  eggs, 

1  cup  of  sugar. 

Peel,  seed,  and  cut  into  small  pieces  the  four 
oranges.  Add  the  sugar  and  let  it  stand.  Boil 
the  quart  of  milk  and  stir  in  the  cornstarch,  which 
has  been  mixed  with  a  little  water.  Add  the  yolks 
of  the  three  eggs,  which  have  been  well  beaten. 
Cook  till  a  thick  custard,  and  after  cooled  add  the 
orange  and  sugar.  Cook  in  pastry,  and  then  make 
a  meringue  of  the  three  whites  and  spread  on  top 
and  brown  slightly. 

210 


PASTRY 


PUMPKIN    PIE 

Cut  the  pumpkin  in  small  pieces  and  stew  in  a 
little  water.  Strain,  and  to  1  quart  of  the  pump- 
kin add  J  pint  of  sugar,  1  cup  of  cream,  cinnamon, 
and  allspice  to  taste,  3  eggs,  and  3  tablespoons 
butter.  Beat  it  well.  Line  a  pie-plate  and  pour 
the  custard  over  it.  Make  a  top  with  strips  of 
pastry  and  bake  till  a  rich  brown. 

STRAWBERRY    SHORTCAKE 
E.  D.  P. 

Rub  2  tablespoons  of  butter  in 

1  quart  of  flour,  with 

£  teaspoon  of  salt,  and 

2  teaspoons  of  baking  powder, 
Sweet  milk  enough  for  soft  dough. 

Mix  lightly  and  put  in  pan  the  shape  of  Sally 
Lunn.  Bake  quickly.  When  done,  split  and  but- 
ter while  hot.  In  splitting  any  kind  of  hot  bread, 
cut  around  the  crust  with  a  sharp  knife  and  open 
carefully  with  a  fork.  Have  fresh  strawberries 
that  have  been  well  sweetened  and  spread  over  one- 
half  ;  then  lay  on  other  half  and  spread  with  berries. 
Serve  with  whipped  cream. 


THE    BLUE    GRASS    COOK    BOOK 

SWEET    POTATO    PIE  (No.   1) 

Mrs.  J.  W.  Fox 

For  2  pies  take  4  large  potatoes.  Peel  and  steam 
them  till  mealy.  Mash  and  beat  or  run  them 
through  a  fruit-masher,  and  add 

2  tablespoons  butter, 
•J  cup  of  rich  cream, 
£  cup  white  sugar, 
2  eggs. 

Season  with  cinnamon,  spice,  and  nutmeg.  Mix 
well  and  bake  in  a  rich  pastry.  Cover  top  with 
a  meringue  of  whites  of  2  eggs  beaten  very  stiff 
and  sweetened  with  2  tablespoons  sugar. 

SWEET    POTATO    PIE  (No.  2) 
(Famous  Virginia  Recipe) 

Mrs.  T.  L.  Rosser 
1  pound  boiled  sweet  potato, 
J  pound  sugar, 
f  pound  butter, 
6  eggs, 
1  lemon, 

1  glass  of  brandy. 

Rub  the  potatoes  while  hot  through  a  colander. 
Cream  the  butter  and  sugar  till  very  light  and  add 


PASTRY 


to  Jhe  potatoes.  Beat  6  eggs  till  foamy  and  add 
to  the  mixture.  Flavor  with  grated  nutmeg,  the 
juice  and  grated  rind  of  1  lemon,  and  add  1  glass 
of  brandy. 

Line  a  pie-plate  with  rich  pastry  and  pour  the 
ingredients  in  and  bake  in  a  moderate  oven.  When 
done,  sprinkle  the  top  with  sugar  and  cover  with 
fine  bits  of  citron. 

TRANSPARENT    PIE  (No.    1) 
Mrs.  Joseph  Holt 

Yolks  of  8  eggs, 
\  pound  of  butter, 
1   pound  of  sugar, 

1  wineglass  of  wine,  flavored  with  lemon. 
Mix  well  and  cook  in  rich  pastry. 

TRANSPARENT    PIE  (No.    2) 
E.  D.  P. 

4  eggs,  beaten  separately, 

1  cup  of  butter, 
9,  cups  of  sugar, 

2  tablespoons  of  jelly. 

Beat  sugar  and  butter,  then  yolks,  and  add  jelly. 
Bake  in  rich  crusts  with  whites  as  a  meringue. 


THE  BLUE  GRASS  COOK  BOOK 


WHIPPED  CREAM  PIE 

Make  a  moderately  rich  pastry  and  cook  and  set 
aside  to  cool.  Take  1  cup  of  rich  sweet  cream, 
which  has  been  on  ice  for  1  hour,  sweeten  to  taste, 
and  flavor  with  vanilla  and  whip  to  a  froth. 
Spread  on  the  pie-crusts  and  serve.  A  little  jelly 
placed  in  tiny  bits  over  the  pie  adds  to  its  appear- 
ance. This  makes  2  pies. 


WOODBURN 
ORANGE     SHORTCAKE 

Mrs.  Alexander  J.  Alexander 

Make  rich  pie-crust  and  bake.  Cut  the  oranges 
in  sections,  being  careful  to  remove  the  white  skins. 
Drain  off  the  juice.  Make  a  layer  of  the  crust 
and  then  a  layer  of  oranges,  then  crust  and 
oranges.  Cover  top  with  icing,  as  for  cakes. 
Serve  hot  or  cold. 

Make  a  syrup  of  the  orange  juice,  sweeten  to 
taste,  and  pour  hot  over  the  cake. 

Do  not  stack  the  cake  till  just  before  serving, 
as  the  orange  will  soften  the  crust. 


Puddings 


ALMOND    MANDALINES 
Mrs.  Henry  C.  Euckner 

1J  cups  of  powdered  sugar, 

£     cup  of  butter, 

f     cup  of  milk, 

4     eggs,  or  8  yolks, 

^     cup  of  cornstarch, 

\\  cups  of  flour, 

2     teaspoons  of  baking-powder, 

1     teaspoon  of  vanilla. 

Bake  in  12  mandaline  tins.  When  cold,  cut  off 
top  with  shell  spoon,  scrape  out  inside,  fill  with 
the  following: 

1  pint  of  whipped  cream, 

\  pound  of  almonds,  grated, 

\  cup  of  sugar, 

\  teaspoon  of  vanilla. 
Cover  with  top;  frost  with  white  icing. 

215 


THE    BLUE    GRASS    COOK    BOOK 

A    RICH    AND    DELICIOUS 
NUT    PUDDING 

Mrs.  Henry  C.  Buckner 

Beat  separately  6  eggs ;  to  the  yolks  add  1^  cups 
of  granulated  sugar.  When  the  whites  are  very 
stiff,  add  3  cups  of  finely  chopped  nuts.  Mix  all 
together  lightly  and  stir  in  1  teaspoon  of  vanilla. 
Last,  stir  in  1  teaspoon  of  baking-powder,  well- 
mixed  in  1  tablespoon  of  flour. 

This  is  to  be  baked  quickly  in  jelly-cake  pans. 
It  makes  3  layers.  Put  together  with  whipped 
cream.  It  takes  a  quart  of  cream.  Season  it  with 
a  little  wine  or  whisky. 


APPLE    PUDDING 

Mrs.  W.  T.  Buckner 

3  teacups  of  apples, 
2  teacups  of  sugar, 
1  teacup  of  butter, 
7  eggs,  leaving  out  4  whites  for  meringue. 

Cook  in  rich  pastry  and  put  meringue  on  top 
and  brown. 


BEATEN    BISCUIT    MACHINE,    CUTTING 
OUT    THE    BISCUIT 


PUDDINGS 


BLACK    PUDDING 
Mrs.  James  E.  Clay 

4  yolks  of  eggs, 

1  teacup  of  sugar, 

£  teacups  of  flour, 

1  teacup  of  butter, 

£  teacup  of  sour  cream, 

1  teacup  of  blackberry  jam, 

^  teaspoon  soda, 

Cinnamon,  allspice,  and  cloves  to  taste. 

Bake  in  pudding-pan  or  steam.     Eat  with  white 
sauce  seasoned  with  whisky. 

BLUE    GRASS    PUDDING 
E.  D.  P. 

1  coffeecup  of  molasses, 

1  coffeecup  of  sour  cream, 

1   full  teaspoon  of  soda, 

1  coffeecup  of  beef  suet, 

4  cups  of  flour, 

1  pound  of  raisins, 

^  pound  of  citron, 

1  pound  of  apples,  chopped  fine, 


THE  BLUE  GRASS  COOK  BOOK 

£  nutmeg, 

2  teaspoons  of  cinnamon,  or  spices  to  taste. 

Mix  molasses,  cream,  and  soda  and  let  it  foam. 
Add  suet,  flour,  raisins,  citron — having  dredged 
them  with  flour — apples,  and  spices. 

Grease  mould  well  and  let  it  steam  3  hours. 
Leave  room  for  swelling.  This  quantity  makes  2 
puddings.  Serve  with  sauce. 


CABINET    PUDDING 
E.  D.  P. 

£  pound  of  butter, 
J  pound  of  sugar, 
5  eggs, 

£  cup  of  milk, 
£  pound  of  sifted  flour, 

£  pound  of  raisins,  seeded  and  dredged  in  flour. 
Cream  the  butter  and  add  sugar.  Add  well- 
beaten  yolks,  then  milk,  and  by  degrees  the  flour, 
alternately  with  the  whites.  Add  the  raisins  and 
pour  into  well-buttered  pudding-mould  and  boil 
2£  hours.  The  mould  should  have  a  top.  Put 
in  kettle  of  boiling  water.  Keep  the  water  within 
1  or  2  inches  of  the  top.  The  steam  helps  to  cook 
the  pudding,  and  the  pot  should  be  kept  covered. 

218 


PUDDINGS 


CARAMEL    PUDDING 
Mrs.  Henry  C.  Buckner 

1  full  pint  of  rich  milk  or  cream, 
Yolks  of  2  eggs, 

2  tablespoons  sugar, 

1  tablespoon  cornstarch, 

Wine,  macaroons,  or  any  kind  of  preserved  fruit. 

Heat  the  milk  in  a  double  boiler.  Beat  the  yolks 
very  light  and  add  the  sugar.  Stir  the  cornstarch 
with  a  little  cold  milk  and  add  to  the  boiling  milk, 
and  add  macaroons  or  fruit.  Cook  till  thick.  Make 
a  meringue  of  the  2  whites  and  4  tablespoons  of 
sugar,  cover  the  top  and  set  in  oven  and  brown 
slightly. 

CHOCOLATE    CUSTARD 
V.  C.  G. 

1     quart  of  milk, 
4     eggs, 

1J  bars  of  chocolate, 
Sugar  to  taste. 

Scald  the  milk  and  stir  the  chocolate  in  after 
it  is  grated.  Beat  the  eggs  and  sugar  together 
and  stir  into  the  milk,  and  let  it  cook  till  it  is  thick 

219 


THE  BLUE  GRASS  COOK  BOOK 

as  boiled  custard.     Flavor  with  vanilla  and  pour 
into  cups. 

Serve  cold  with  whipped  cream. 

CHOCOLATE    ECLAIRS 

Mrs.  Walter  E.  Addison 
Make  sponge  cake  and  flavor  with  lemon, 
Make  a  filling  of  1  quart  of  new  milk, 
Yolks  of  4  eggs. 

Boil  the  milk  and  add  the  yolks  with  4  table- 
spoons sugar.  When  the  milk  has  boiled,  pour  it 
on  the  yolks,  stirring  rapidly  all  the  time.  After 
well  mixed  return  to  the  fire.  Make  a  paste  of  3 
spoons  cornstarch  and  cold  milk  and  stir  into  the 
custard.  Cook  till  well  thickened.  Flavor  with 
vanilla. 

Put  a  layer  of  this  custard  between  the  layers 
of  cake.  Cover  the  top  with  an  icing  made  of  3 
tablespoons  chocolate,  6  of  sugar,  2  of  sweet  cream, 
and  a  little  butter. 

CHOCOLATE    PUDDING 
E.  D.  P. 

12  tablespoons  of  grated  bread-crumbs, 
6  tablespoons  of  grated  vanilla  chocolate, 

220 


PUDDINGS 


1  cooking-spoon  of  butter, 
1  quart  of  sweet  milk, 
Yolks  of  6  eggs. 

Boil  the  milk  and  sweeten  to  the  taste  with  gran- 
ulated sugar ;  then  add  the  butter  to  it  while  boil- 
ing. Cool  and  add  the  well-beaten  yolks  of  eggs 
and  grated  chocolate.  Bake  for  -|  hour. 

Beat  the  whites  to  a  stiff  froth,  adding,  while 
beating,  2  tablespoons  of  pulverized  sugar.  Spread 
over  the  pudding  and  brown  nicely.  Eat  with 
cream. 

STEAMED 
CHOCOLATE    PUDDING 

Mrs.  James  E.  Clay 

Boil  1  quart  of  morning's  milk  and  pour  over  1 

pint  sifted  bread-crumbs, 
J  pound  grated  chocolate, 
1   cup  of  sugar, 
1  cup  of  flour, 

1  cup  of  butter, 

2  teaspoons  baking-powder, 

1  cup  of  raisins  cut  and  seeded, 

1  cup  of  pecans,  and 

2  tablespoons  vanilla. 

Steam  2  hours  and  serve  with  a  rich  sauce.  Nuts 


THE  BLUE  GRASS  COOK  BOOK 

can  be  left  out  if  desired.     Pudding  can  be  made 
several  days  before  and  steamed  again  when  needed. 


COCOANUT    PUDDING 

J  pound  of  cocoanut,  grated, 

\  pound  of  sugar, 

3J  ounces  of  butter, 

Whites  of  6  eggs, 

\  glass  of  wine  and  brandy,  mixed. 

Stir  the  butter  and  sugar  to  a  cream.  Stir  the 
whites  gradually.  Then  sprinkle  cocoanut,  stir- 
ring hard  all  the  time.  Serve  with  sauce. 


COTTAGE    PUDDING 

Mrs.  Joseph  H.  Holt 

3  eggs  (3  whites,  2  yolks), 

1  quart  of  flour, 

1  pint  of  sugar, 

£  pint  of  butter  (heaping), 

1  cup  of  new  milk, 

1  teaspoon  of  cream  of  tartar, 

£  teaspoon  of  soda. 

Beat  whites  of  eggs  to  stiff  froth.     Season  all 
222 


PUDDINGS 


with  fresh  lemon  or  whisky.  Bake  in  buttered  gem 
moulds  and  serve  with  rich  sauce  for  cottage  pud- 
ding. 

DELICIOUS     CREAM     PUDDING 

Mrs.  James  E.  Clay 

5  eggs, 

1  tablespoon  butter, 

1  large  cup  of  cream, 

1  full  pint  of  sugar, 

2  tablespoons  flour, 
Season  lightly  with  lemon. 

Beat  the  yolks,  saving  the  whites  and  half  the 
sugar  for  the  meringue.  Add  butter  and  sugar, 
then  sift  in  flour,  then  lemon  and  cream.  Pour  in 
pudding-pan  and  bake.  Add  the  meringue  and 
brown  slightly. 

DIXIE    PUDDING 

1  pint  bread-crumbs, 
1  quart  milk, 
1   tablespoon  sugar, 
Yolks  of  6  eggs. 

Stir  the  bread-crumbs  into  the  boiling  milk,  add 
the  sugar  and  well-beaten  yolks.  Flavor  with 


THE  BLUE  GRASS  COOK  BOOK 

vanilla  and  bake  till  it  begins  to  thicken.  Add  2 
cups  of  sugar  to  the  6  whites  which  have  been 
well  beaten.  Cover  the  top  of  pudding  with  acid 
jelly  and  spread  on  the  meringue  and  stick  al- 
monds here  and  there  on  the  top.  Let  it  brown 
and  serve  cold  with  cream  or  sauce.  A  little  wine 
may  be  used  by  leaving  out  the  same  quantity  of 
milk. 

FIG   PUDDING 

3  eggs, 

1  scant  coffeecup  of  sugar, 

1  cup  of  sweet  milk, 

1  cup  of  butter, 

2  heaping  cups  of  bread-crumbs, 
1  pound  of  figs,  chopped  fine, 

1  wineglass  of  sherry, 

2  tablespoons  of  flour,  with 

2  teaspoons  of  baking-powder,  sifted  in  the  flour. 
Steam  3  hours.    Serve  with  sauce. 
Put  pudding  in  a  cake-mould  and  set  in  steamer. 

FINE 

ENGLISH    PLUM    PUDDING 
V.  C.  G. 

\  pound  of  flour, 

f  pound  of  bread-crumbs, 


PUDDINGS 


6  ounces  of  suet,  chopped  fine, 

1  pound  of  seeded  raisins, 

^  pound  of  currants, 

J  pound  of  citron,  chopped  fine, 

J  teaspoon  of  nutmeg, 

^  teaspoon  of  cinnamon, 

^  teaspoon  of  salt, 

^  glass  of  brandy, 

^  cup  of  light  brown  sugar, 

3  eggs,  well  beaten, 

1  pint  of  sweet  milk, 

Grated  rind  of  1  orange  or  lemon. 

Steam  constantly  4  or  5  hours.    Eat  with  brandy 
sauce. 

This  is  a  splendid  recipe. 


FLOAT 

V.  C.  G. 

3     eggs, 

1^  pints  of  milk, 

1     cup  of  sugar, 

Heaping  tablespoon  of  cornstarch. 

Flavor  with  vanilla.     Cook  till  thick.     Serve  in 
glasses. 

225 


THE    BLUE    GRASS    COOK    BOOK 

INDIAN    PUDDING 
R.  V.  J. 

Boil  1  cup  of  meal  in  1  pint  of  milk  till  it 
thickens.  Add  \  cup  of  sugar,  \  cup  of  molasses, 
1  tablespoon  of  butter,  1  pint  of  cold  milk,  salt  to 
taste. 

Steam  and  serve  with  hard  sauce. 

JEFF     DAVIS    PUDDING 

3     eggs, 

2J  teacups  of  «sugar, 
1     teacup  of  cream, 
1     small  cup  of  butter, 
3     tablespoons  of  flour. 

Season  with  lemon  or  nutmeg. 

KENILWORTH    PUDDING 
E.  D.  P. 

1  cup  of  apples,  chopped  fine, 

1  cup  of  sweet  milk, 

1  cup  of  sugar, 

1  cup  of  bread-crumbs, 

1  cup  of  raisins  or  currants, 


PUDDINGS 


2  eggs,  well  beaten, 
Butter  size  of  an  egg, 
1  teaspoon  of  cinnamon. 
Bake  J  hour.     Serve  hot  with  wine  sauce. 

LADY    LEE    PUDDING 
R.  V.  J. 

1     cup  of  suet,  chopped  fine, 

1     cup  of  molasses, 

1     cup  of  milk,  with  teaspoon  of  soda, 

1     cup  of  raisins,  currants,  and  citron,  mixed, 

2J  cups  of  flour. 

Boil  3  hours. 

NUT    PUDDING 

6     eggs, 

1J  cups  of  sugar, 

3     cups  grated  almonds  or  pecans, 

Teaspoon ful  vanilla, 

Teaspoonful  baking-powder, 

1     tablespoon  flour. 

Beat  the  yolks  and  add  the  sugar.  Beat  the 
whites  very  stiff  and  add  the  nuts.  Mix  all  lightly 
and  add  baking-powder  and  flour.  Bake  in  layers 

227 


THE  BLUE  GRASS  COOK  BOOK 

and  fill  with  heavy  whipped  cream  seasoned  with 
whisky  or  brandy  and  pile  around  the  cake. 
Sweeten  the  cream. 


ORANGE    PUDDING 
R.  V.  J. 

4  sweet  oranges,  sliced, 
1  quart  of  milk, 

1  cup  of  sugar, 

2  tablespoons  of  cornstarch, 
Yolks  of  3  eggs. 

Heat  the  milk;  when  nearly  boiling  add  corn- 
starch  (wet  with  a  little  cold  water),  the  sugar, 
and  eggs  well  beaten.  Boil  till  thick  as  custatd, 
and  when  cold  pour  over  sliced  oranges. 

Make  a  meringue  of  the  whites  of  3  eggs  and 
small  teacup  of  sugar.  Spread  on  pudding  and 
decorate  with  sections  of  orange. 


PLUM    PUDDING 

Mrs.  Strauder  Gof 

1  pound  raisins, 
1  pound  sugar, 


PUDDINGS 


1  pound  suet, 

1  pound  currants, 
^  pound  citron, 

^  pound  bread-crumbs  or  flour, 
6  eggs, 
^  nutmeg, 

2  teaspoons  mixed  spices, 

1  tumbler  of  wine  and  whisky,  mixed. 

Steam  4  hours  and  serve  with  hard  sauce.  & 
teaspoons  of  baking-powder  is  an  addition  if  the 
pudding  is  to  be  used  soon  after  making.  These 
puddings  may  be  made  in  moulds  or  bags  of  the 
required  size  and  kept  in  a  cool  place.  Heat 
thoroughly  when  used. 


PRUNE    PUDDING  (No.    1) 
Mrs.  James  E.  Clay 

Whites  of  5  eggs,  beaten  very  stiff. 

Add  \  pint  granulated  sugar  and  beat  well. 
Stir  in  -J  teaspoon  vanilla;  lastly,  add  1  dozen 
prunes,  after  being  cooked  and  strained.  Put  in 
a  baking-dish  and  set  in  a  pan  of  warm  water  and 
cook  20  or  30  minutes. 


229 


THE  BLUE  GRASS  COOK  BOOK 

PRUNE    PUDDING  (No.    2) 
Miss  Virginia  Croxton 

1  pound  prunes, 
f  pound  sugar, 
6  eggs. 

Stew,  seed,  and  chop  the  prunes  very  fine.  Beat 
the  whites  of  the  eggs ;  add  the  sugar,  and  stir  in 
the  prunes,  and  bake  in  a  buttered  dish  for  20 
minutes.  Make  a  custard  of  the  yolks  of  the  eggs 
and  1  quart  of  milk.  Sweeten  and  flavor  to  suit 
the  taste.  Serve  the  pudding  in  the  baking-dish, 
and  after  serving  in  small  plates,  use  the  custard 
as  a  sauce. 

RICE    PUDDING  (No.    1) 
R.  V.  J. 

•J  cup  of  rice, 
^  cup  of  sugar, 
Small  piece  of  butter, 
1  quart  of  sweet  milk. 

Bake  slowly  4  hours,  and  serve  with  cream. 
230 


PUDDINGS 


RICE    PUDDING  (No.  2) 
Mrs.  A.  Moore,  Jr. 

2  tablespoons  of  rice  (raw), 

2  quarts  of  milk, 
Sweetened  to  taste, 

1  handful  of  seedless  raisins. 

Mix  and  pour  into  buttered  baking-dish.  Grate 
nutmeg  on  top  and  bake  slowly  until  well  done. 
When  cold  the  pudding  should  be  of  consistency 
of  baked  custard. 

Serve  with  cream. 

SCOTCH    PUDDING 
Mrs.  Henry  C.  Euckner 

12  small  sponge  cakes,  grated, 

5  eggs, 

1  teacup  of  currants, 

1  teacup  of  raisins,  cut  fine, 

1  teacup  of  sugar, 

1  tablespoon  of  butter, 

3  tablespoons  of  marmalade, 
1  teacup  of  cream. 

Cook  15  or  20  minutes.    When  pudding  is  nearly 


THE  BLUE  GRASS  COOK  BOOK 

done,  stick  it  with  a  knife  in  several  places,  and 
pour  over  it  a  glass  of  wine.  To  be  served  with 
or  without  sauce. 

SNOW    PUDDING 

Mrs.  Ellet  Cabell 

Dissolve  -J-  box  of  gelatine  in  2  cups  of  warm 
water.  When  cold,  add  \  cup  of  sugar  and  grated 
peel  and  juice  of  2  lemons.  When  it  begins  to 
harden,  add  whites  of  5  eggs,  well  beaten.  Beat 
thoroughly  and  turn  into  a  mould.  When  cold, 
serve  with  a  custard  made  of  yolks  of  the  eggs, 
2  cups  of  milk,  sugar,  and  flavoring  to  taste. 

STEAMED  WHITE  PUDDING 

E.  D.  P. 

1  pound  of  flour, 

2  teaspoons  of  baking-powder,  sifted  with  flour, 
1  pound  of  raisins, 

^  pound  of  butter, 

£  pound  of  sugar, 

4  eggs, 

1  cup  of  new  milk. 

Flour  raisins  well  with  some  of  the  1  pound  of 
flour.  Season  to  taste  and  steam  3  hours. 

232 


PUDDINGS 


SUNDERLAND    PUDDING 
V.  C.  G. 

6  eggs, 

3  tablespoons  of  flour, 
1  pint  of  sweet  milk, 
1  pinch  of  salt. 

Beat  the  yolks  well  and  mix  smoothly  with  the 
flour.  Add  the  milk  and  strain.  Whip  the  whites 
to  a  stiff  froth;  beat  them  in,  and  bake  immedi- 
ately. 

TAPIOCA    PUDDING 

Mrs.  Wash  Fithian 

5  tablespoons  of  tapioca, 
1  quart  of  new  milk, 
1  tumbler  of  cream, 
J  tumbler  of  wine, 
4  eggs, 
Flavor  to  taste. 

Soak  the  tapioca  in  the  new  milk  over  night. 
Bring  it  to  a  boil  and  add  the  cream,  wine,  eggs 
(beaten  separately),  sugar,  and  flavoring. 

Bake  15  or  20  minutes,  and  serve  with  a  sauce. 

233 


THE  BLUE  GRASS  COOK  BOOK 

TIPSY  PARSON 
R.  V.  J. 

Moisten  sponge  cake  with  1  cup  of  sherry  wine. 
Make  a  custard  of  1  pint  of  milk  and  yolks  of  3 
eggs.  Pour  over  cake  while  hot. 

Just  before  it  goes  to  the  table,  stick  it  full  of 
blanched  almonds.  Beat  the  whites  to  a  stiff  froth 
with  2  tablespoons  of  powdered  sugar;  then  add 
1  cup  of  sweet  cream  and  pour  over  cake. 

Before  adding  the  last,  stir  in  candied  fruit,  if 
desired. 

VIRGINIA   PLUM   PUDDING 

Mrs.  Cyrus  McCormick 

1J  pounds  best  seeded  raisins, 

|  pound  finely  chopped  citron, 

J  pound  conserved  oranges, 
1     pound  finely  shredded  beef  suet. 

Sift  over  these  ingredients 
1£  pounds  of  flour,  and  mix  thoroughly, 
Beat  6  eggs  very  light  with  1  pound  of  white  sugar, 
Add  ^  grated  nutmeg, 
1     wineglass  of  brandy, 
3     teacups  bread-crumbs, 

£34 


PUDDINGS 


Enough  sweet  milk  to  make  a  batter, 
Spices  to  taste. 

Then  add  2  teaspoons  of  baking-powder,  and 
lastly  all  the  fruit.  Pour  in  a  well-greased  mould 
or  pudding-bag  and  boil  6  hours. 

YORKSHIRE    PUDDING 
V.  C.  G. 

1  pint  of  milk, 

8  tablespoons  of  flour, 

2  eggs, 
Salt. 

Mix  thoroughly,  so  there  will  be  no  lumps,  and 
let  stand  10  or  15  minutes  to  get  light.  Take 
some  of  the  gravy  from  the  roast-beef  pan  and 
grease  a  small  dripping-pan,  leaving  it  about  a 
J  of  an  inch  thick  on  the  bottom  of  the  pan.  Then 
pour  the  batter  in  and  bake  half  an  hour,  accord- 
ing to  oven. 


235 


Sauces  for  Puddings 


DELICIOUS    SAUCE 

FOR    COTTAGE    PUDDING 

Mrs.  Joseph  H.  Holt 

1  pint  of  brown  sugar, 
Lump  of  butter  size  of  an  egg, 
Yolk  of  1  egg. 

Cream  the  butter,  sugar,  and  egg  together. 
Mix  with  cream  and  bring  to  a  boil.  Season  with 
whisky. 

FOAMING    SAUCE 
V.  C.  G. 

1  cup  of  powdered  sugar, 

2  tablespoons  of  butter, 
1  egg, 

1   glass  of  wine. 

Stir  to  a  cream  and  add  wineglass  of  wine  grad- 
237 


THE  BLUE  GRASS  COOK  BOOK 

ually,  and  beat  it  hard  till  very  light.  Set  the 
bowl  over  a  teakettle  of  hot  water  till  melted.  Do 
not  stir  it. 

HARD    SAUCE 

1  cup  sugar, 
J  cup  of  butter. 

Cream  together  and  flavor  with  lemon,  wine,  or 
brandy. 

HARD  SAUCE 
FOR  PLUM  PUDDING 

Cream  a  cup  of  butter  and  work  into  it  2  cups 
of  powdered  sugar.  Season  with  2  tablespoons 
French  brandy  and  a  scant  teaspoon  of  vanilla. 
Beat  the  white  of  an  egg  and  stir  into  it.  Set  on 
ice  and  serve  with  the  hot  pudding.  Some  prefer 
a  mixture  of  whisky  and  rum  to  the  brandy. 

LEMON    SAUCE 

1  pint  sugar, 

1  tablespoon  butter. 

Pour  over  \  pint  hot  water.  Add  the  juice  of  1 
lemon.  Let  it  boil,  and  add  1  tablespoon  corn- 
starch.  Strain  and  serve  hot. 

238 


SAUCES  FOR  PUDDINGS 

SAUCE  FOR 
BLUE  GRASS  PUDDING 

J  pound  butter, 
2  cups  of  sugar, 
2  eggs. 

Mix  and  cook  in  saucepan  with  boiling  water. 
Stir  till  it  begins  to  thicken.  When  ready  to  serve, 
stir  in  1  glass  of  brandy  or  whisky. 

SAUCE    FOR 
CABINET    PUDDING 

E.  D.  P. 

Cream  1  tablespoon  of  butter  into  J  pound  of 
sugar.  Add 

Well-beaten  yolks  of  4  eggs, 
Juice  of  1  lemon,  and 
A  little  of  the  rind  grated, 
With  cinnamon  to  taste, 
^  teacup  of  wine. 

Cook  all  together  in  a  saucepan  placed  in  hot 
water.    Stir  well  while  boiling,  till  thick  as  custard. 
Serve  hot  with  pudding. 

239 


THE  BLUE  GRASS  COOK  BOOK 

SAUCE  FOR 
CAKES  AND  PUDDINGS 

Mrs.  Henry  C.  Buckner 

1  pint  of  brown  caramel  sugar, 

Butter  size  of  an  egg, 

Yolk  of  1  egg, 

^  pint  of  cream. 

Cream  butter,  sugar,  and  egg,  and  add  cream 
and  boil  till  thick.  Season  with  whisky  or  wine, 
if  preferred. 

SAUCE    FOR 
COCOANUT    PUDDING 

4  ounces  of  butter, 
6  ounces  of  sugar, 
1   glass  of  wine, 
White  of  1  egg. 

Beat  the  butter  and  sugar  till  very  white;  add 
the  whipped  egg ;  then  the  wine ;  nutmeg  on  the  tot). 

SAUCE  (Lady  Lee  Pudding) 
V.  C.  G. 

1  cup  of  white  pulverized  sugar, 
£  cup  of  butter, 

240 


SAUCES    FOR    PUDDINGS 

1  egg, 

1  wineglass  of  Madeira  wine. 

Beat  all  together  and  set  in  the  refrigerator  for 
2  or  3  hours. 

Just  before  serving,  set  over  teakettle  of  boiling 
water,  but  be  careful  not  to  stir  it  again. 


VERY    FINE    SAUCE    FOR 
PLUM    PUDDING 

1  cup  of  cream, 

1   cup  of  powdered  sugar, 

1  egg, 

Whisky  to  taste. 

Cream  the  butter  till  light ;  add  the  sugar ;  then 
break  an  egg  over  it  and  mix  thoroughly.  Put 
the  sauce  in  a  bowl  and  set  in  hot  water.  Stir  till 
it  melts  and  add  the  whisky  and  serve. 


Cakes 


ALMOND    WAFERS 

Mrs.  Henry  C.  Buckner 
1  tablespoonful  of  powdered  sugar, 
\  saltspoonful  of  salt. 

Stir  well  together.  Beat  white  of  1  egg  just 
enough  to  break  it;  add  enough  flour  to  sugar  to 
make  it  creamy.  Flavor  with  a  few  drops  of  bitter 
almond  essence.  Grease  the  pan  lightly  and  flour. 
Drop  \  teaspoonful  of  the  paste  on  the  pan,  and 
with  a  wet  finger  spread  into  a  thin  round  wafer. 
Bake  in  a  moderate  oven  till  the  edges  are  lightly 
browned ;  then  before  removing  from  the  oven  door, 
lift  each  wafer  and  turn  round  a  stick. 

ANGEL'S    FOOD    CAKE 

Miss  Awiie  White 
Whites  of  12  eggs, 
10     ounces  icing  sugar, 


THE  BLUE  GRASS  COOK  BOOK 

3J  ounces  flour, 

1     teaspoon  vanilla, 

1     teaspoon  cream  of  tartar. 

Sift  flour  5  times ;  add  cream  of  tartar  and  sift 
again.  Sift  sugar  3  times.  Beat  eggs  very  light ; 
add  sugar,  vanilla,  and  flour  last,  stirred  in  very 
lightly.  Bake  50  or  60  minutes.  When  done,  do 
not  take  out  of  mould  till  cold.  The  mould  should 
be  greased  only  on  the  bottom.  When  taken  out 
of  the  oven  it  must  be  turned  upside  down  on  some- 
thing to  let  the  air  to  it. 


BLACK    CAKE  (No.    1) 
Mrs.  John  W.  Fax 

1  pound  flour, 

1  pound  sugar,  sifted, 

1  pound  butter, 

2  eggs,  beaten  separately, 
2  nutmegs, 

1  small  teacup  of  blackberry  jam9 

1  cup  of  dark  molasses, 

2  cups  of  brandy  or  whisky, 
2  pounds  raisins, 

2  pounds  currants, 
J  pound  citron, 

244 


CAKES 


1  tablespoon  cloves, 

2  tablespoons  cinnamon, 
1  tablespoon  mace, 

1  tablespoon  allspice, 
^  pound  figs,  chopped  fine, 
\  cup  of  nuts, 
1  small  cup  vinegar, 
1  teaspoon  soda, 
\  pound  candied  orange. 

Put  the  flour  in  a  bread-pan  and  brown  to  a  dark 
color.  Do  not  burn  it.  Beat  the  eggs  separately, 
then  together.  Cut  the  citron  in  very  thin  slices 
and  dredge  with  flour.  Dredge  the  fruits  with 
flour  and  chop  the  figs  and  crush  the  nuts.  Beat 
the  butter  and  sugar  to  a  cream,  and  add  eggs 
alternately  with  the  flour.  Add  molasses,  jam, 
brandy,  and  spices,  and  then  the  nuts.  Stir  the 
fruits  in  lightly,  and  just  before  putting  in  the 
pan,  add  the  vinegar,  in  which  the  teaspoon  soda 
is  stirred,  and  pour  foaming  into  the  mixture. 
Put  in  a  layer  of  the  mixture,  then  sprinkle  the 
citron  over  it,  then  another  layer,  and  so  on,  but 
do  not  put  any  on  top.  Bake  slowly  for  4  hours 
or  longer.  When  cold,  cover  with  icing  flavored 
with  a  little  citric  acid. 


245 


THE  BLUE  GRASS  COOK  BOOK 
v 

BLACK  CAKE  (No.  2) 

Mrs.  Henry  C.  Buckner 

1     pound  of  browned  flour, 

1  pound  of  sugar, 
1J  pounds  of  butter, 

13  eggs, 

4  pounds  of  raisins, 

2  pounds  of  currants, 
1  pound  of  citron, 

^  pint  of  whisky, 

1  nutmeg, 

1  teaspoon  of  cinnamon, 

\  teaspoon  of  mace, 

\  teaspoon  of  cloves, 

1  pint  of  acid  cherry  preserves. 

Just  before  putting  in  the  oven,  stir  in  a  small 
teacup  of  vinegar  with  1  teaspoon  of  soda. 
Bake  4  or  5  hours  in  a  moderate  oven. 

BLACKBERRY    CAKE 

Mrs.  Mary  E.  Goddard 
3     eggs, 
1     cup  of  sugar, 
f  cup  of  butter, 

MS 


CORN    DODGERS 


BEATEN   BISCUIT 


CAKES 


1£  cups  of  flour, 

1  cup  of  blackberry  jam  or  preserves, 

3  tablespoons  of  sour  cream, 

1  teaspoon  of  cinnamon, 

1  teaspoon  of  allspice, 

1  teaspoon  of  soda, 

1  nutmeg. 

Mix  well  and  bake  in  layers,  and  spread  white 
icing  betweeen. 


BLUE    GRASS    PLUM    CAKE 
R.  V.  J. 

1  pound  of  butter, 

1  pound  of  granulated  sugar, 

1  pound  of  flour, 

1  dozen    eggs    (white   and    yellows    well   beaten 

separately), 

3  pounds  of  raisins  (after  seeding), 

1J  pounds  of  currants  (after  cleaning), 

1^  pounds  of  citron  (cut  very  thin), 

1  nutmeg  (grated), 

2  tablespoons  of  powdered  cinnamon, 
1J  pounds  of  blanched  almonds  (sliced), 

247 


THE  BLUE  GRASS  COOK  BOOK 

1J  pounds  of  candied  fruit  (cut  in  small  pieces), 
cherries,  peaches,  or  apricots  (do  not  cut 
cherries  ) , 

2     lemons  (juice), 

1     cup  of  golden  syrup, 

1     tumbler  of  mixed  brandy,  whisky,  or  rum. 

Flour  all  the  fruit  with  part  of  1  pound  called 
for,  and  do  not  add  extra  flour. 

Bake  slowly  in  moderate  oven  for  5  or  6  hours. 

BLUE   GRASS  WHITE   CAKE 

Mrs.  John  C.  Berry  man 

Whites  of  12  eggs, 

1     tumbler  of  butter, 

2J  tumblers  of  sugar, 

3J  tumblers  of  flour,  after  sifting, 

J  teaspoon  of  soda,  sifted  with  flour, 
1     teaspoon  of  cream  of  tartar. 

Bake  in  mould  or  bread-pan  for  1  hour. 

CARAMEL    LAYER    CAKE 

Whites  of  4  eggs, 
1  cup  of  butter, 
1  cup  of  sugar, 

248 


CAKES 


|  cup  of  milk, 

J  pound  of  flour, 

1  teaspoon  of  baking-powder  sifted  with  the  flour. 

Mix  sugar  and  butter  to  a  cream ;  then  add  milk, 
eggs,  and  flour.     Flavor  with  vanilla,  and  bake  in 
layers. 
Filling: 

2  cups  good  brown  sugar, 

1  cup  of  cream, 

1  tablespoon  butter. 

Put  in  granite  kettle,  and  when  it  begins  to  boil 
add  1  tablespoonful  of  caramel  (burnt  brown 
sugar).  Boil  till  thick.  Take  from  stove  and 
beat  till  it  thickens.  Flavor  with  vanilla;  then 
spread  between  layers 'and  on  top.  Cover  the  top 
with  English  walnuts. 

CHOCOLATE    LAYER   CAKE 

Whites  of  3  eggs, 

1  cup  of  cream  or  rich  milk, 

3  cups    flour,    sifted    with    £    teaspoons    baking- 
powder, 

2  large  tablespoons  butter. 

Cream  the  butter  and  sugar ;  then  add  flour  and 
cream.  Add  the  eggs  last,  and  flavor  with  a  little 

249 


THE  BLUE  GRASS  COOK  BOOK 

vanilla.    Bake  in  jelly-pans,  and  when  nearly  cool 
put  a  filling  between  them  and  on  top. 
Filling: 

£  cups  brown  sugar, 

J  cake  Baker's  chocolate. 

Cover  with  milk  and  add  a  tablespoon  of  butter. 
Cook  till  thick.    Flavor  with  vanilla,  and  spread 
on  cakes  while  warm. 


CRULLERS 

E.  D.  P. 

1  cup  of  sugar, 
£  cup  of  butter, 

1  cup  of  sweet  milk, 

2  teaspoons  of  baking-powder, 
Nutmeg,  cinnamon,  or  rose  water  to  taste, 

3  eggs, 

Flour  enough  to  make  a  stiff  dough. 

Beat  the  yolks  very  light;  add  sugar,  butter; 
then  milk,  with  flour  for  stiff  dough.  Add  season- 
ing and  the  whites  well  beaten.  At  the  last,  add 
baking-powder.  Roll,  cut  in  shapes,  and  fry  rich 
brown  in  hot  lard. 


250 


CAKES 


DEVIL'S    FOOD    CAKE 

Miss  Bashford 

4  ounces  of  chocolate, 

\  pint  of  milk, 

\  cup  of  butter, 

1J  cups  of  sugar, 

4  eggs, 

3  cups  of  flour, 

2  teaspoonfuls  of  baking-powder. 

Put  chocolate  in  milk  and  cook  in  double-boiler 
till  smooth  and  thick  (about  5  minutes),  and  stand 
aside  to  cool.  Beat  the  butter  to  a  cream,  and  add 
gradually  the  sugar  and  yolks  of  eggs;  then  the 
cold  chocolate  mixture,  and  add  the  flour,  which 
has  been  sifted  with  the  baking-powder.  Add  the 
well-beaten  whites  of  eggs  and  flavor  with  vanilla. 
Bake  in  layers  and  put  together  with  soft  icing, 
to  which  add  chopped  figs  or  nuts. 

DOUGHNUTS 
Mrs.  H.  C.  McDowell 

1  egg, 

1  cup  of  rich  milk, 

251 


THE  BLUE  GRASS  COOK  BOOK 

1  cup  of  sugar, 

3  pints  of  flour, 

3  teaspoons  baking-powder, 

1  teaspoon  melted  butter. 

Beat  the  egg  well  and  then  add  the  milk  and 
sugar,  stirring  constantly ;  then  the  butter  and 
flour  last,  with  the  baking-powder.  Roll  out  on 
bread-boards  as  quickly  and  as  lightly  as  possible. 
Fry  in  hot  lard  and  sprinkle  with  sugar. 


EXCELLENT    DOUGHNUTS 
Mrs.  W.  W.  Massie 

2  eggs,  beaten  together, 
2  tablespoons  of  fine  lard  (not  melted), 
1  coffeecup  of  granulated  sugar, 
^  pint  of  milk  (skimmed), 
Enough  flour  to  make  a  soft  dough, 
1  heaping    teaspoon    of    Royal    baking-powder, 
sifted  in  flour. 

Roll  out,  cut  in  shape,  and  fry  in  boiling  lard. 
When  cold,  dust  them  in  pulverized  sugar,  to  which 
a  small  quantity  of  pulverized  cinnamon  is  added. 


CAKES 


RAISED    DOUGHNUTS 

Mrs.  Cyrus  McCormick 

1  pint  sweet  milk, 

£  pint  lard, 

1  pint  sugar, 

3  eggs. 

Mix  soft  at  night,  using  the  milk,  one-half  the 
sugar  and  lard,  ^  pint  yeast.  In  the  morning,  add 
the  rest  with  the  eggs,  1  nutmeg,  2  tablespoons 
whisky,  and  a  little  soda.  Knead  well  and  set  to 
rise.  When  light  roll  out  thin,  and  after  cutting 
let  rise  again  before  frying. 

EXCELLENT    MARBLE    CAKE 

White  part: 

Whites  of  7  eggs, 

3  teacups  sugar, 

1  teacup  of  butter, 

4  teacups  flour, 

1  teacup  sour  cream, 

%  teaspoon  soda  in  cream, 

1  teaspoon  of  creaip  of  tartar  in  flour. 
Cream  sugar  and  butter.    Add  cream ;  then  flour 
and  eggs  alternately.     Flavor  to  taste  and  bake  in 
layers. 

253 


THE  BLUE  GRASS  COOK  BOOK 

Dark  part: 

Yolks  of  7  eggs, 

2  teacups  of  brown  sugar, 

1  teacup  of  molasses, 

1  teacup  butter, 

5  teacups  flour, 

1  teacup  of  sour  cream, 

1  teaspoon  soda  in  cream, 

Spices  to  taste. 

Bake  in  layers,  and  stack  alternate  layers  of 
dark  and  white  together  with  white  icing,  flavored 
with  lemon. 

FRUIT    CAKE 
R.  V.  J. 

1     pound  of  butter, 

1     pound  of  sugar, 

12     eggs, 

1     pound  of  flour, 

\  gill  of  brandy, 

1  nutmeg, 

\  teaspoon  of  cloves, 

2  teaspoons  of  cinnamon, 
1J  pounds  of  raisins, 

\\  pounds  of  currants, 
1     pound  of  citron. 

254 


CAKES 


Seed  the  raisins ;  slice  the  citron  in  thin  slices. 
Beat  butter  and  sugar  to  a  cream.  Beat  the  eggs 
together  till  thick,  then  add  them  by  degrees ;  also 
flour,  brandy,  spices,  and  the  fruits  last,  and  J 
teacup  of  golden  syrup.  Line  the  pan,  rub  with 
butter,  and  bake  in  a  moderate  oven  about  4  hours. 

WHITE    FRUIT    CAKE 

Miss  Elise  White 

1  pound  sugar, 

1  pound  flour, 
f  pound  butter, 
Whites  of  12  eggs, 

2  pounds  citron, 

2  pounds  almonds, 

1  large  cocoanut,  grated. 

Add  1  tablespoon  of  soda  and  2  of  cream  of 
tartar  to  flour  and  sift..  Cream  butter  and  sugar, 
and  then  add  eggs,  which  have  been  beaten  sepa- 
rately, and  add  flour  alternately  with  whites.  Beat 
well;  then  add  lightly  one-half  of  fruit,  and  put 
remainder  in  layers  with  the  mixture  in  cake-mould. 
Bake  slowly  and  carefully.  Have  almonds  blanched 
and  cut,  and  citron  mixed  with  flour,  cut  in  thin 
strips;  cocoanut  grated. 

255 


THE  BLUE  GRASS  COOK  BOOK 

FRUIT    COOKIES 
Mrs.  Henry  C.  Buckner 

Beat  well  together 

3  cups  of  brown  sugar, 
1  cup  of  butter, 

1  cup  of  sour  milk, 
1  teaspoon  of  soda, 

4  eggs,  well  beaten, 

1  teaspoon  of  cloves, 

2  teaspoons  of  cinnamon, 

1  teaspoon  of  nutmeg, 

2  cups  of  seeded  and  chopped  raisins. 
Flour  enough  to  make  a  stiff  batter  that  will 

drop  off  a  spoon.     Bake  in  a  quick  oven. 
1  teacup  of  nuts  would  be  an  improvement. 

FRUIT    AND    DELICATE 

CAKE 

Mrs.  Henry  C.  Buckner 
2j  cups  of  sugar, 
4J  cups  of  flour,  sifted, 
1     cup  of  butter, 
1     cup  of  sour  milk, 
1     teaspoon  of  soda,  not  heaped, 
4     eggs. 

256 


CAKES 


Flavor  with  lemon;  fill  3  jelly  tins.     Then  add 
to  the  remainder 

1  cup  of  chopped  raisins, 

1  cup  of  currants, 

\  citron, 

£  tablespoons  of  molasses, 

1  tablespoon  of  brandy, 

1  tablespoon  of  cinnamon, 

J  tablespoon  of  mace  or  allspice. 

After  it  is  baked,  put  alternate  layers  of  light 
and  dark  with  thick  icing. 

SOFT    GINGER    BREAD  (No.    1) 
V.  C.  G. 

1  large  coffeecup  of  sugar, 
1  large  coffeecup  of  molasses, 
1  large  coffeecup  of  butter, 
4  large  coffeecups  of  flour, 
1  large  coffeecup  of  sour  milk, 
4  eggs, 

^  teacup  of  ginger, 
J  teaspoon  of  ground  cloves, 
^  teaspoon  of  cinnamon, 

1  tablespoon  of  saleratus  beaten  into  the  sour  milk, 
and  poured  in  last. 

257 


THE    BLUE    GRASS    COOK    BOOK 

SOFT    GINGER    BREAD  (No.   2) 

1^  cups  of  brown  sugar, 

1  cup  of  butter, 

2  eggs, 

1  teaspoon  of  soda,  dissolved  in  a  cup  of  butter- 

milk, 

2  cups  of  sifted  flour, 
1     cup  of  dark  molasses, 
£     more  cups  of  flour, 

4     tablespoons  of  ginger. 

Mix  in  the  order  written. 


JUMBLES 
Miss  Elise  White 

6  eggs, 

1  pound  sugar, 

f  pound  butter. 

Cream  butter  and  sugar,  beat  the  eggs  into  it 
with  just  enough  flour  to  roll  out.  Take  small 
quantity  of  dough  and  lay  on  board,  and  with  a 
knife  roll  in  sugar  and  flour. 


£58 


CAKES 


DROP    JUMBLES 
Mrs.  Henry  C.  Buckner 

1     pound  of  sugar, 

1     pound  of  butter, 

1^  pounds  of  flour, 

Juice  of  fresh  lemon  to  taste, 

8     eggs,  beaten  separately. 

Use  2  heaping  teaspoons  of  baking-powder  in 
the  flour,  and  sift  several  times.  Have  your  pans 
well  greased,  and  dip  a  teaspoon  of  batter  at  a 
time  a  little  distance  apart. 

KENTUCKY    CAKE 
Mrs.  Joseph  H.  Holt 

12  eggs  (whites) 

1  pound  of  flour, 

1  pound  of  sugar, 

f  pound  of  butter, 

1  pound  of  raisins, 

1  heaping  teaspoon  of  baking-powder, 

1  wineglass  of  whisky  with  a  little  nutmeg  grated 
into  it. 

Wash  butter  and  then  cream  it  very  light  with 
sugar.  Beat  whites  to  stiff  froth.  Add  alter- 

259 


THE  BLUE  GRASS  COOK  BOOK 

nately  with  the  flour,  reserving  1  small  cup  of  flour 
to  mix  with  baking-powder.  Next,  put  in  whisky 
and  raisins,  and  lastly,  sift  in  the  cup  of  flour  and 
baking-powder. 

Bake  2  hours  in  slow  oven. 


MOUNTAIN    CAKE 
V.  C.  G. 

J     teacup  of  butter, 
\     teacup  of  cornstarch, 
\     teacup  of  sweet  milk, 
\\  teacups  of  sugar, 
1J  teacups  of  flour, 
1     teaspoon  of  cream  of  tartar, 
J     teaspoon  of  soda, 
1     teaspoon  of  vanilla, 
Whites  of  5  eggs. 
Bake  in  jelly  pans  and  make  5  layers. 

FROSTING    FOR    SAME 

15  tablespoons  of  pulverized  sugar, 

1  grated  cocoanut, 
Whites  of  5  eggs. 

Beat  the  whites  of  eggs  nearly  stiff  before  add- 
ing the  sugar.  Spread  on  each  layer,  and  sprinkle 
cocoanut  over  and  on  top  and  sides. 

260 


CAKES 


MRS.    HENRY    CLAY'S    DROP 
CAKES 

4  eggs, 

6  ounces  of  butter, 
8  ounces  of  sugar, 
8  ounces  of  flour. 


OLD    VIRGINIA    CHRISTMAS 
CAKE 

12  eggs, 
1     pound  flour, 
1     pound  sugar, 
1     pound  butter, 
1     nutmeg, 

1     teaspoon  each  of  mace  and  cinnamon, 
3     pounds  of  raisins, 
3     pounds  currants, 
^     pound  citron, 

1     pound  each  of  cream  nuts  and  almonds, 
J     pint  of  brandy, 

\     teaspoon  soda  in  small  cup  of  vinegar.     Put  in 
last. 

Bake  3  or  4  hours.     Cover  with  icing  made  of 
eggs  and  sugar.    Flavor  with  acid. 

261 


THE  BLUE  GRASS  COOK  BOOK 

PECAN  CAKE  (No.  1) 
E.  D.  P. 

1£  pounds  of  brown  sugar, 

1     teacup  of  molasses, 

1     pound  of  flour, 

^     pound  of  butter, 

6     eggs  (beaten  separately), 

1     pound  of  pecans  after  they  are  shelled, 

1J  pounds  of  raisins, 

£     nutmeg,  grated, 

1     wineglass  of  whisky. 

Bake  about  3  hours. 

PECAN    CAKE  (No.   2) 
E.  D.  P. 

1  pound  of  sugar, 

1  pound  of  flour, 
•J  pound  of  butter, 

2  pounds  of  pecans,  before  picking, 
1J  pounds  of  raisins, 

£  nutmeg, 

1  tumbler  of  whisky  or  brandy, 

(5  eggs,  beaten  separately, 

1  teaspoon  of  baking-powder. 


CAKES 


POMMES    DE    TERRE 
Mrs.  R.  H.  Hanson 

1  pound  blanched  almonds, 
1  pound  powdered  sugar, 
Pound  the  almonds  to  a  paste. 

Beat  the  whites  of  2  eggs  very  light  and  mix 
in  the  almonds  and  sugar  till  smooth  and  flavor 
with  rose  and  vanilla.  Cut  the  cake  in  small 
pieces,  shape  like  an  Irish  potato,  and  roll  the 
paste  around  the  cake,  then  roll  in  powdered  sugar 
or  powdered  cinnamon. 

POUND    CAKE    (No.    1) 
E.  D.  P. 

1     pound  of  flour, 
1     pound  of  butter, 
1     pound  of  sugar, 
10  eggs. 

Cream  butter  well,  then  sugar  till  very  light. 
Beat  eggs  till  light,  velvety,  and  thick.  Add  2 
wineglasses  of  liquor — any  kind  preferred,  then 
flour  and  eggs  alternately. 


THE  BLUE  GRASS  COOK  BOOK 

POUND    CAKE  (No.    2) 
An  Old-Time  Recipe 

12  eggs, 

1  pound  butter, 

1  pound  sugar, 

1  pound  flour. 

Cream  the  butter  and  add  the  flour.  Beat  the 
yolks,  and  add  to  them  the  sugar,  then  add  to  the 
butter  and  last  the  frothed  whites.  Beat  well  and 
flavor  with  brandy  or  whisky.  Bake  in  a  papered 
mould  in  a  moderate  oven.  The  old-fashioned  way 
was  to  bake  this  recipe  in  teacups  and  ice  them 
with  white  icing,  and  they  were  called  "  Snow- 
balls." 

ROBERT    LEE    JELLY    CAKE 

Use  any  recipe  for  sponge  layer  cake  and  fill 
with  the  following: 

Yolks  of  3  eggs, 

Juice  and  grated  rind  of  1  lemon, 

J  pound  of  butter, 

\  pound  of  sugar. 

Put  in  a  skillet  on  the  stove  and  stir  till  cooked ; 
then  put  in  the  well-beaten  3  whites.  As  soon  as  it 

264 


CAKES 


comes  to  a  boil,  take  off  and  stir  till  cold.     Put 
between  layers  of  cake. 

SIMPLE    WHITE    CUP    CAKE 

Miss  Annie  Lyle 
5  eggs, 
1  cup  of  butter, 

1  cup  of  milk, 

3  cups  of  flour  after  sifting, 

2  cups  of  sugar, 

£  teaspoons  baking-powder. 

SPICE    CAKE 

•v 

Miss  Annie  White 
4  teacups  flour, 
1   good  teacup  of  butter, 

3  teacups  sugar, 

4  eggs, 

1  teaspoon  soda  in  1  cup  of  sour  milk  or  cream, 
£  tablespoon  each  of  nutmeg,  allspice,  mace,  cin- 
namon, and  cloves. 

Cream  butter  and  sugar.  Break  the  4  eggs  over 
it  and  beat.  Add  milk  and  soda,  and  put  in  grad- 
ually flour  and  the  spices.  Drop  with  spoon  in 
pans  and  ice  with  white  icing  and  flavor  with  lemon. 

265 


THE  BLUE  GRASS  COOK  BOOK 


ALLEGHANY  TEA  CAKES 

1     pound  butter, 
1     pound  sugar, 
8     eggs, 
1J  pounds  flour. 

Rub  butter  and  sugar  together,  and  add  by  de- 
grees the  well-beaten  eggs  and  the  flour.  Flavor 
to  taste.  Drop  with  spoon  on  well-greased  tin 
pans. 


GERMAN    TEA    CAKES 
Mrs.   W.  W.  Massie 

Hard-boiled    yolks    of    10    eggs,    rubbed    finely 

through  a  sieve, 
2  raw  eggs,  beaten, 
1  pound  of  butter, 
1  pound  of  sugar, 
1  tablespoon  of  whisky, 
Flour  enough  to  make  a  very  soft  dough. 

Sprinkle  sugar  over  each  rolling  of  dough.    Cut 
in  fancy  shapes. 


266 


CAKES 


TEA    CAKES  (No.    1) 
Mrs.  H.  C.  McDowell 

4}  eggs  beaten  separately, 

1  teacup  of  lard, 

£  heaping  teacups  of  brown  sugar, 

1  scant  half  cup  of  sour  milk  in  which  dissolve 

level  teaspoons  of  soda, 
1   grated  nutmeg, 
1  teaspoon  lemon  extract, 
Flour  enough  to  roll  out. 

Bake  in  rather  hot  oven. 


TEA    CAKES  (No.   2) 
Miss  Virginia  Croxton 

1  quart  flour, 

6  ounces  butter, 
J  pound  sugar, 
3  eggs, 

2  heaping  teaspoons  baking-powder. 

Flavor  with  vanilla  or  cinnamon.    Roll  out 
\  inch  thick,  cut  in  shapes,  and  bake  in  a  quick 
oven. 

267 


THE  BLUE  GRASS  COOK  BOOK 

TIP-TOP    CAKE 

2     eggs, 

1^  cups  sugar, 

1  teaspoonful  of  soda  dissolved  in  1  cup  of  sweet 

milk, 
2£  cups  flour, 

2  teaspoonfuls  of  cream  of  tartar, 

2     tablespoon fuls    of   melted    butter.      Flavor   to 
taste. 

Cream  sugar  and  butter,  and  then  add  beaten 
eggs,  flour,  etc.,  and  bake  in  layers. 

VELVET    SPONGE    CAKE 

6  eggs, 

£  cups  sugar, 

1  cup  of  boiling  water, 

3  cups  flour, 

1  tablespoon  baking-powder. 

Separate  the  eggs  and  beat  the  yolks  and  add 
to  them  the  sugar  and  beat  till  very  light.  Add 
the  whites,  then  the  hot  water,  and  last,  beat  the 
flour  in  very  lightly.  Put  together  with  icing  and 
flavor  with  lemon.  This  recipe  makes  a  nice  cake 
baked  in  a  big  mould  or  in  layers  or  in  muffin 
rings.  Bake  in  a  moderate  oven. 

268 


CAKES 


VENETIAN    CAKE 
Mrs.  Henry  C.  Buckner 

%     cupful  of  butter, 
^     cupful  of  powdered  sugar, 
1J  cupfuls  of  flour, 
1     teaspoonful  of  vanilla, 
^  cupful  of  almonds, 
Yolks  of  3  eggs. 

Cream  butter  and  sugar  very  light;  add  yolks 
well-beaten,  the  almonds  cut;  mix  and  add  vanilla 
and  stir  in  lightly  the  flour.  The  dough  should  be 
rather  soft.  Take  a  small  piece  at  a  time,  drop 
into  powdered  sugar,  roll  in  the  hands  in  a  ball  an 
inch  in  diameter.  Put  a  piece  of  pistachio  nut  on 
the  top.  Place  the  balls  a  little  distance  apart  on 
a  floured  pan,  and  bake  in  a  moderate  oven  10  or 
15  minutes.  They  will  look  like  macaroons. 

WASHINGTON    CAKE 
V.  C.  G. 

1  pound  of  flour, 

1  pound  of  brown  sugar, 

^  pound  of  butter, 

1  cup  of  sweet  milk, 

269 


THE  BLUE  GRASS  COOK  BOOK 

1  teaspoon  of  soda,  sifted  with  flour, 

1  pound  of  raisins,  stoned, 

J  pound  of  currants, 

\  pound  of  citron, 

1  cup  of  English  walnuts,  chopped  fine, 

4  eggs,  beaten  together, 

1  teaspoon  of  cinnamon, 

1  teaspoon  of  cloves, 

\  glass  of  whisky. 

Bake  in  a  4-quart  can,  and  in  a  slow  oven. 


WHITE  CAKE 

Mrs.  Simms 

1  large  teacup  of  butter, 

2  large  teacups  of  sugar, 

3  large  teacups  of  flour, 
Whites  of  12  eggs, 

2  heaping  teaspoons  of  baking-powder, 
1  cup  of  sweet  milk. 

If  large  mould  is  used,  put  in  2  cups  of  seeded 
raisins.  Mix  sugar  and  butter  night  before.  Add 
flour  and  whites  alternately — milk  last,  then  ^  cup 
of  flour  with  the  baking-powder  in  it. 

270 


CAKES 


WHITE    SPONGE    CAKE  (No.  1) 
Mrs.  J.  C.  Berryman 

Whites  of  12  eggs  beaten  very  light.  Beat  in 
j  pound  of  sugar,  then  stir,  and  put  in  slowly  ^ 
pound  of  flour,  a  little  at  a  time. 

Bake  in  pan  \  hour. 

WHITE    SPONGE    CAKE  (No.  2) 
R.  V.  G. 

13  eggs,  whites  only, 
4»     yolks, 

1     pound  of  sugar, 
^     pound  of  flour, 
1     lemon. 

Beat  the  yolks  and  sugar  together  till  very  light. 
Then  add  the  whites,  which  have  been  well  beaten, 
and  beat  all  together  well.  Cut  in  the  flour  with  a 
knife,  and  add  juice  of  lemon. 

Bake  very  slowly  an  hour  and  a  half  in  a  large- 
sized  mould. 


271 


Fillings  for  Cakes 


ALMOND    FILLING  (No.    1) 

1  cup  of  sour  cream,  heated  to  boiling  point, 
Stir  into  it  3  teaspoons  cornstarch, 
Yolks  of  3  eggs,  beaten  with  1  cup  of  sugar, 
Beat  the  whites  to  a  stiff  froth  and  add  last, 
1  teacup  of  almonds  after  they  are  shelled. 

Blanch  them  and  roll  fine.     Return  the  mixture 
to  the  fire  and  stir  constantly  till  thick. 


ALMOND    ICING  (No.    2) 
Miss  Mary  Bashford 

1  pound  of  almonds, 

3  cups  of  white  sugar, 
1^  cups  of  sweet  cream, 

4  tablespoons  of  butter. 

Boil  till  it  is  a  soft  jelly.     Remove  from  the 
stove  and  flavor  with  extract  of  almond.     Blanch 

273 


THE  BLUE  GRASS  COOK  BOOK 

the  almonds,  dry  them  thoroughly,  and  then  grind 
or  grate  them  nicely,  reserving  a  few  for  the  top 
of  cake.  Stir  them  in  the  icing  and  spread  on  the 
cake,  and  ornament  top  with  almonds  in  halves. 

FINE    ALMOND    FILLING    FOR 
CAKE  (No.  3) 

Mrs.  R.  H.  Hanson 

2  pounds  almonds, 

1  cup  sugar, 

1   cup  sour  cream. 

Blanch  and  pulverize  the  almonds  and  add  sugar 
and  cream.  Color  with  a  little  cochineal.  Add  a 
little  more  sugar  and  cream  if  not  sweet  and  thin 
enough. 

BOILED    ICING 

Whites  of  3  eggs, 

3  cups  of  white  sugar, 

Water  enough  to  dissolve. 

Pour  the  water  over  the  sugar  and  let  it  cook 
till  it  is  thick,  or  the  syrup  threads  when  dropped 
from  a  spoon.  Beat  the  whites  of  the  eggs  to  a 
stiff  froth  and  pour  the  syrup  over  them,  beating 
all  the  time.  Use  any  flavor  desired.  When  it 

274 


FILLINGS    FOR    CAKES 

begins  to  thicken,  spread  on  cakes  with  a  broad 
knife.  If  the  icing  hardens,  heat  the  knife  through 
in  hot  water  and  it  can  be  spread  on  perfectly 
smooth  on  top  and  sides. 

CARAMEL    ICING 
R.  V.  J. 

%  coffeecups  of  light-brown  sugar, 
^  cup  of  butter, 
J  cup  of  cream. 

Cook  J  hour,  stirring  all  the  time  to  prevent 
burning.  Pour  on  a  platter  and  stir  until  cool 
enough  to  spread  between  cakes. 

Nuts  chopped  fine  are  a  nice  addition  to  the 
icing. 

CHOCOLATE    ICING 
V.  C.  G. 

Use  one-half  cake  of  Baker's  chocolate,  and  put 
in  sufficient  water  to  dissolve  it  and  boil,  stirring  all 
the  time.  When  cold,  take  the  yolks  of  3  eggs,  ^ 
cup  of  cream  or  milk,  sweeten  to  taste,  and  boil 
all  till  quite  thick.  Spread  between  layers  and  on 
top  of  cake. 


275 


THE    BLUE    GRASS    COOK    BOOK 


COCOANUT    FILLING 

Follow  the  recipe  for  boiled  icing;  spread  on 
cakes  with  fresh,  grated  cocoanut  sprinkled  thick 
on  each  layer  on  top  and  sides. 


FRUIT    FILLING 
Mrs.  R.  H.  Hanson 

1  pound  almonds  in  the  shell, 
J  pound  raisins, 
^  pound  citron, 
J  pound  figs. 

Blanch  almonds  and  cut  into  2  or  3  small  pieces. 
Scald  and  clip  raisins  and  cut  figs  and  citron  into 
small  pieces.  For  icing,  use  3  eggs  and  3  cups 
sugar.  Flavor  with  rose  and  stir  in  fruit.  In 
making  icing,  put  3  cups  of  white  sugar  into  pan 
and  cover  with  water  and  let  boil  till  thick,  then 
pour  over  the  well-beaten  whites  of  three  eggs, 
whipping  all  the  time,  and  when  thick  put  quickly 
between  cakes. 


276 


FILLINGS    FOR    CAKES 

LEMON    FILLING 

Miss  Mary  Bashford 

6  eggs,  beaten  separately, 
3  lemons,  grated  rind  of  2, 
j  teacup  of  ice  water. 

Sweeten  to  taste.  Cook  in  vessel  of  hot  water 
until  thick.  Spread  on  cake. 

LEMON    JELLY    FOR    CAKE 

1^  cups  of  powdered  sugar, 
Juice  of  2  lemons, 
2     eggs. 

Mix  sugar  and  lemon  juice  and  beaten  eggs, 
cook  over  hot  water  until  it  thickens  like  soft  cus- 
tard. Don't  stir  after  taking  from  fire. 

MARSHMALLOW    FILLING 

Use  boiled  icing,  and  when  thick  enough  to 
spread  flavor  with  marshmallows  dissolved  in  the 
icing.  Cut  marshmallows  into  halves  or  quarters, 
and  spread  on  each  layer.  Pour  icing  over  each. 
Place  whole  marshmallows  on  top  and  cover  with 
icing. 

277 


THE  BLUE  GRASS  COOK  BOOK 

NUT  FILLING 

Use  recipe  for  boiled  icing,  and  when  ready  to 
spread  on  cake,  sprinkle  chopped  nuts  and  raisins 
on  each  layer  and  pour  icing  over.  Decorate  top  and 
sides  with  whole  kernels  stuck  in  soft  icing.  Flavor 
with  bitter  almond. 

PRALINE    ICING 

Miss  Mary  Bashford 

1£  cups  of  shelled  pecan  nuts, 

8J  cups  of  sugar, 

1     cup  of  maple  syrup, 

1     cup  of  cream. 

Boil  till  thick  and  flavor  with  vanilla.  When 
thick  enough  to  spread  on  cakes,  add  1  cup  of  nuts 
and  put  between  layers.  Decorate  top  with  kernels. 

WHITE    CREAM    CARAMEL 
FILLING 

Miss  Mary  Bashford 

3     cups  of  white  sugar, 

1£  cups  of  thick,  sweet  cream, 

278 


FILLINGS    FOR    CAKES 

4     tablespoons  of  sweet  butter, 

1     teacup  of  almonds,  blanched  and  grated. 

Flavor  with  extract  of  almond.  Stir  well  to- 
gether and  boil  till  it  is  thick.  Take  off  the  fire 
and  let  it  stand  for  a  few  minutes.  Beat  till  it  is 
thick,  and  spread  on  cakes. 


279 


Beverages 


BLUE    GRASS    APPLE    TODDY 

Dissolve  £  lumps  of  sugar  in  1  ounce  of  hot 
water.  Add  a  hot  baked  apple  and  1^  ounces  of 
good  high-proof  old  Kentucky  whisky. 


HOT   APPLE    TODDY 

Virginia  Recipe 

Roast  (not  bake)  thoroughly  1  dozen  medium- 
sized  juicy  apples.  (Winesaps,  pippins,  or  other 
sub-acid  juicy  varieties  preferred.)  Scrape  the 
pulp  and  juice  (free  from  skin,  core,  and  seeds). 
Put  into  a  bowl,  add  1  pound  of  granulated  or 
pulverized  sugar  and  stir  thoroughly. 

Add  1  quart  best  whisky  and  J  pint  Jamaica 
rum.  Stir  again  thoroughly.  This  is  the  pug  and 
may  be  kept  for  almost  any  time. 

Serve  steaming  hot  (from  chafing-dish)  in  glass 

281 


THE  BLUE  GRASS  COOK  BOOK 

punch  cups  with  handles,  adding  as  served  boiling 
water  i  or  ^  the  amount  of  pug.      (Use  tea  or 
bouillon  spoons,  not  after-dinner  coffee-spoons.) 
The  water  should  be  added  with  extreme  caution. 


OLD-FASHIONED     KENTUCKY 
TODDY 

J  glass  of  water, 

^  glass  of  good  whisky, 

2  lumps  of  loaf  sugar. 

Dissolve  sugar  in  water  thoroughly,  add  whisky 
and  1  lump  of  ice,  not  crushed,  as  it  melts  rapidly 
and  spoils  proportions  of  drink. 


BOURBON    WHISKY    PUNCH 
E.  D.  P. 

Squeeze  10  lemons  and  stir  the  juice  in  3  pints 
of  water.  Add  1  quart  of  Jamaica  rum  and  1  gal- 
lon of  Bourbon  whisky  and  sweeten  to  taste.  Let 
it  simmer  slowly  for  20  minutes.  Cover  till  cold 
and  then  bottle.  Drink  either  cold  or  hot,  and  add 
water  if  too  strong. 

282 


BEVERAGES 


CHERRY    SHRUB 

To  1  pint  of  juice  add  J  pound  sugar, 
Brandy  to  taste. 

Put  the  cherries  in  a  stone  jar  and  set  in  kettle 
of  cold  water.  Let  the  water  boil  till  the  cherries 
burst,  strain,  sweeten,  and  add  the  brandy.  Bottle 
till  ready  to  use. 

CHOCOLATE  (No.    1) 
E.  D.  P. 

In  making  chocolate,  put  a  little  warm  water 
over  the  broken  pieces  of  chocolate  and  let  it  stand 
till  soft.  Boil  1  pint  of  milk  and  1  pint  of  cream, 
and  add  to  the  chocolate.  Use  4  or  5  squares,  ac- 
cording to  taste.  Boil  well  for  10  minutes  and  beat 
well  till  frothy.  Serve  immediately. 

If  cream  can  not  be  had,  use  all  new  milk. 

CHOCOLATE  (No.  2) 
Mrs.  J.  W.  Fox 

To  6  cups  of  chocolate  allow  a  tablespoon  of 
pulverized  chocolate  to  each  cup.  Put  the  choco- 
late in  a  cup  of  hot  water  and  let  it  come  to  a  boil 
and  skim  off  the  oil  that  rises.  Put  6  cups  of  cream 

283 


THE  BLUE  GRASS  COOK  BOOK 

or  rich  milk  on  and  boil  (1  cup  to  a  tablespoon  of 
chocolate)  and  when  it  boils  add  chocolate  and  2 
tablespoons  of  sugar.  Serve  with  whipped  cream 
and  add  sugar  to  taste. 

HOT    CHOCOLATE  (No.   3) 
Miss  Virginia  Croxton 
3  ounces  chocolate, 
2  teaspoons  cornstarch, 
1  quart  milk, 
1   quart  water, 
\  pound  sugar. 

Melt  chocolate  and  starch  and  add  sugar  and  1 
pint  milk.  Let  it  boil  up  once,  then  add  rest  of 
milk  and  water  and  boil  20  minutes.  If  wanted 
very  good  and  rich,  add  2  beaten  eggs  with  last 
milk. 

CLARET    CUP 
Mrs.  Campbell  Carrington  Cochrcm 
3  quarts  of  claret, 
3  bottles  of  soda  water, 
6  lemons,  cut  very  thin, 
1  cup  of  sugar. 

Just  before  serving,  add  large  piece  of  ice  to 
cool  it. 


284 


BEVERAGES 


COFFEE  (No.   1) 
Mrs.  J.  W.  Fox 

Allow  a  tablespoonful  of  ground  coffee  for  each 
cup,  and  1  extra  spoonful  for  good  measure.  For 
6  cups  take  7  tablespoons  of  coffee  and  stir  into 
it  the  white  of  1  egg  and  \  cup  of  cold  water.  To 
each  spoonful  add  1  cup  of  boiling  water  and  let 
all  boil  10  minutes.  Pour  off  and  serve. 

Use  only  the  best  fresh-roasted  coffee;  1  pound 
of  Java  to  \  of  Mocha  make  a  good  combination. 


COFFEE  (No.  2) 
E.  D.  P. 

•J  Mocha, 
f  Java, 
Roast  well. 

Allow  2  heaping  tablespoons  to  1  pint  of  water. 
Scald  the  pot;  put  coffee  in  with  the  white  of  an 
egg,  beat  well.  Add  1  tablespoon  of  cold  water 
to  moisten  coffee  well.  Pour  on  boiling  water  and 
let  it  boil  12  minutes,  stirring  the  grounds  down 
first  when  it  boils  up.  Pour  out  1  cupful  to  see  if 
it  is  clear,  and  pour  back  in  pot.  Throw  in  ^  cup 

285 


THE  BLUE  GRASS  COOK  BOOK 

of  cold  water  and  let  it  stand  5  minutes,  and  then 
pour  off  the  grounds. 

For  after-dinner  coffee  use  £^  spoons  of  coffee 
to  1  pint  of  water. 

EGG-NOG 

E.  D.  P. 

1  quart  of  cream, 

Yolks  of  4  eggs, 

5  tablespoons  of  sugar, 

5  wineglasses   of  liquor   (say  3  of  good  whisky 

and  2  of  Jamaica  rum), 
Nutmeg  to  taste. 

Beat  the  cream  to  a  stiff  froth.  The  yolks  are 
beaten  very  light  and  the  sugar  is  added.  Let  this 
stand  till  the  liquor  cooks  the  eggs,  then  stir  in 
the  cream. 

VERY   FINE    EGG-NOG 
R.  V.  J. 

1  gallon  of  cream, 

24  eggs,  using  only  the  yolks, 

26  tablespoons  of  sugar, 

\  grated  nutmeg, 

8  wineglasses  of  rum, 

286 


BEVERAGES 


10  wineglasses  of  brandy, 
8     wineglasses  of  whisky. 

Beat  the  eggs  till  very  light,  adding  the  sugar 
as  you  beat,  then  add  the  liquor,  beating  all  well 
together.  Then  add  the  cream,  except  1  quart, 
which  whip  to  a  stiff  froth,  and  stir  in  gradually 
and  lightly.  Add  the  nutmeg. 

After  adding  the  liquor  to  the  eggs,  it  is  well  to 
let  it  stand  for  a  while  before  adding  the  cream, 
as  it  cooks  the  eggs. 

KENTUCKY  CATAWBA  PUNCH 

3  bottles  of  Catawba  wine, 
6  lemons, 

4  oranges, 

1  glass  of  brandy, 
£  pound  sugar. 

KENTUCKY  CHAMPAGNE 
PUNCH 

1  bottle  of  champagne, 
\  pint  of  sugar, 

1  wineglass  rum, 
4  lemons, 

2  oranges. 

287 


THE  BLUE  GRASS  COOK  BOOK 

PENDENNIS  CLUB  MINT 
JULEP 

By  a  well-known  member  of  the  club,  Louisville, 
Ky. 

These  are  some  essentials  : 

1st.  Fine,  straight,  old  Kentucky  Bourbon 
whisky — blended  whiskies  do  not  give  good  results. 

2d.  An  abundant  supply  of  freshly  cut  sprigs 
of  mint — preferably  young  shoots — no  portion  of 
which  has  been  bruised. 

3d.  Dry,  cracked  flint  ice.  A  glass  will  an- 
swer the  purpose,  but  a  silver  mug  is  preferable. 
At  this  club,  silver  cups  are  kept  on  ice.  A  syrup 
of  sugar  and  water  is  also  kept  on  hand. 

The  silver  cup  is  first  filled  with  the  ice,  and  then 
the  desired  quantity  of  fine  whisky  poured  in  and 
thoroughly  shaken  with  a  spoon  or  shaker  until  a 
heavy  frost  forms  on  the  mug.  The  desired 
amount  of  syrup  is  then  poured  in  and  stirred 
enough  to  be  mixed.  The  mint  is  then  carefully 
placed  in  the  mugs  with  the  stems  barely  sticking 
in  the  ice  and  the  tops  projecting  2  inches  above 
the  top  of  the  cup.  Straws  are  then  placed  in  the 
cup,  reaching  from  the  bottom  to  about  1  inch 
above  the  top,  and  the  sooner  one  sticks  one's  nose 

288 


BEVERAGES 


in  the  mint  and  begins  drinking  through  the 
straws  the  better.  There  is  no  flavor  of  mint, 
merely  the  odor. 

Any  stinting  in  quality  or  quantity  materially 
affects  the  result. 

PUNCH  (No.   1) 

1  quart  claret, 
1  pint  sherry, 
\  dozen  lemons, 
8—10  oranges, 
1  can  pineapple, 
\  pint  whisky, 
(Champagne,  if  you  like.) 

If  served  frozen,  add  claret,  sherry,  whisky,  and 
champagne  after  it  is  frozen. 

PUNCH  (No.   2) 
E.  D.  P. 

1  pint  of  green  tea, 

1   gallon  of  lemonade, 

1  quart  of  French  brandy, 

1  quart  of  Jamaica  rum. 

When  ready  to  serve,  add  thin  slices  of  lemon 
and  2  bottles  of  champagne. 

289 


THE  BLUE  GRASS  COOK  BOOK 

PUNCH  A  LA  REGENT 
E.  D.  P. 

1  quart  bottle  of  dry  champagne, 
1  pint  of  good  whisky, 
1  quart  of  well-drawn  tea, 
1  tumblerful  of  Maraschino  cordial, 
1  wineglass  of  good  rum, 
8  thin  slices  of  pineapple, 
4  tablespoons  of  granulated  sugar, 
The  rind  and  juice  of  1  lemon, 
The  rind  and  juice  of  1  orange. 
Mix    brandy,    champagne,    and    rum   together. 
Peel  and  cut  in  thin  slices  the  pineapple,  also  rinds 
of  lemon  and  orange.     Strain  the  juice  and  add 
all  to  the  champagne,  etc.     Add  Maraschino  cor- 
dial and  green  tea  last. 

This  can  be  put  in  wide-mouthed  bottles  and 
kept  for  weeks  on  ice.  In  drinking  it  use  ice 
freely.  Water  can  be  added,  should  it  prove  too 
strong  for  some  tastes. 

ROMAN    PUNCH 
E.  D.  P. 

\  gallon  of  water, 
6  lemons,  juice, 
1  teacup  of  rum. 

290 


BEVERAGES 


Strain  the  lemon  juice  and  water,  and  sweeten 
to  taste.  Make  very  sweet  to  allow  for  rum. 
Freeze,  and  just  before  sending  to  table,  stir  in 
the  rum. 

SHERRY    COBBLER 

3  lemons, 

3  oranges, 

6  slices  of  ripe  pineapple, 

1  large  cup  of  powdered  sugar. 

Slice  the  fruits  very  thin  and  put  them  in  a  bowl 
or  pitcher,  cover  with  the  sugar  and  crushed  ice 
and  let  it  stand  for  15  or  20  minutes.  Then  pour 
over  it  2  large  glasses  of  water.  Add  more  crushed 
ice  and  season  highly  with  sherry.  Serve  in 
glasses  with  slices  of  the  fruit  and  strawberries. 

TOM    AND    JERRY 

1  dozen  eggs, 

1  tablespoon  sugar, 

1  tablespoon  ground  cloves, 

1  tablespoon  allspice, 

1£  tablespoons  cinnamon, 

1  wineglass  of  Jamaica  rum. 

291 


THE  BLUE  GRASS  COOK  BOOK 

Beat  the  eggs  separately.  Mix  the  sugar  with 
the  yolks,  then  add  the  whites.  Add  the  spices  and 
rum  last. 

To  serve  it  take: 

1  tablespoon  of  mixture  and  add  1  wineglass  of  old 
whisky  and  same  amount  of  hot  water.    Grate 
a  little  nutmeg  on  top  and  serve. 
The  mixture  will  keep  many  days. 

XALAPA    PUNCH 

^  gallon  of  strong  tea, 
Grated  rind  of  1  lemon. 

Let  it  stand  a  few  minutes  and  strain. 
Add  1  pound  of  loaf  sugar. 
Equal   parts   of   Syracuse   rum,   apple  brandy, 
and  claret  wine  to  suit  the  taste. 

Serve  with  ice  and  thinly  sliced  lemon. 


292 


Brandied  Peaches 


BRANDIED    PEACHES  (No.  1) 
Mrs.  Henry  C.  Buckner 

12  pounds  of  fruit, 

6  pounds  of  white  sugar. 

Sprinkle  sugar  on  the  fruit  and  let  it  stand  6 
hours.  Then  boil  till  fruit  is  tender.  Add  1  ounce 
of  peach-stones  to  boiling  mixture.  When  cold, 
add  peach  brandy  to  taste. 

BRANDIED    PEACHES    (No.  2) 
Mrs.  John  W.  Fox 

Pour  hot  boiling  water  over  white  clingstone 
peaches  and  rub  the  peeling  off.  Make  a  rich 
syrup  of  half  a  pound  of  sugar  to  a  pound  of 
fruit.  Add  water  to  sugar,  and  when  the  syrup 
boils  up,  drop  the  peaches  in  and  let  them  cook 
till  the  fruit  can  be  pierced  with  a  straw.  Remove 

293 


THE  BLUE  GRASS  COOK  BOOK 

the  peaches  and  put  in  a  jar.  Let  the  syrup  boil 
till  very  thick,  and  while  warm  add  an  equal  part 
of  brandy  and  pour  over  the  fruit.  Seal  in  glass 
jars.  Ready  for  use  at  any  time. 

VERY    FINE 
BRANDIED    PEACHES 

E.  D.  P. 

5  pounds  of  ripe  clingstone  peaches,  after  peeling, 
5  pounds  of  granulated  sugar. 

Keep  cover  on  top  of  kettle  and  boil  till  clear. 
Lift  peaches  out  and  drain  well  through  a  sifter. 
Keep  covered  and  boil  the  syrup  till  it  is  like  thick 
maple  syrup.  Remove  from  stove  and  let  it  cool. 
After  peaches  have  drained  well,  put  in  glass  jars. 
To  each  pint  of  syrup  add  1  pint  of  good  peach 
brandy.  Stir  and  pour  well  over  the  peaches  in 
jars. 

If  there  is  more  syrup  than  needed,  bottle  for 
Peach  Cordial. 


394, 


Wines 


BLACKBERRY    CORDIAL 

Mrs.  John  W.  Fox 

Mash  and  strain  the  berries  through  a  sieve. 

To    1   gallon  of  juice, 

Put  1  pound  of  sugar. 
Boil  and  add 

1  tablespoon  of  allspice, 

1  tablespoon  of  cloves. 
Cook  till  thick.    When  nearly  cold  add 
1  quart  of  whisky  or  brandy. 
Bottle  and  seal. 

BLACKBERRY    WINE 

Bruise  the  berries  well  with  the  hands. 

To  1  gallon  of  fruit  add  J  gallon  of  water,  and 
let  it  stand  over  night.  Strain  and  measure,  and 
to  each  gallon  of  juice  add  2^  pounds  sugar.  Put 
in  cask  and  let  ferment.  Tack  thin  muslin  over 


295 


THE  BLUE  GRASS  COOK  BOOK 

top,  and  when  fermentation  stops,  pour  into  jugs 
or  kegs. 

Wine  keeps  best  in  kegs. 

STRAWBERRY    WINE 

Mrs.  John  W.  Fox 

Crush  the  berries  and  add  1  quart  of  water  to 
a  gallon  of  berries  and  let  it  stand  24  hours.  Strain 
and  add  2J  pounds  of  white  sugar  to  a  gallon  of 
juice.  Put  in  a  cask,  with  thin  muslin  tacked  over 
the  bunghole,  and  let  it  ferment,  keeping  it  full 
from  a  quantity  reserved  for  the  purpose.  If  a 
small  quantity  is  made,  use  jugs  or  bottle.  When 
fermentation  ceases,  add  1  pint  of  good  whisky  to 
the  gallon,  and  bottle  and  seal  securely.  Ready 
for  use  in  six  weeks. 

GRAPE    WINE 

Crush  the  grapes  and  let  them  stand  1  week. 
Draw  off  the  juice,  strain;  add  1  quart  of  water 
and  3  pounds  of  sugar  to  each  gallon.  Put  in  a 
barrel  or  cask,  with  a  thin  piece  of  muslin  tacked 
over  the  bunghole,  and  let  it  stand  till  fermenta- 
tion stops.  Put  in  a  cask  and  seal  securely  and  let 
it  stand  for  six  months.  Then  bottle  and  seal  and 
keep  in  a  cool  place. 

296 


Pickles 


BLUE  GRASS 

GREEN  TOMATO  PICKLE 

E.  D.  P. 

1  peck  of  green  tomatoes, 
&     dozen  onions, 

2  tablespoons  of  mustard, 

2     tablespoons  of  black  pepper, 

1  lemon, 

2  tablespoons  of  turmeric, 

3J  pounds  of  best  brown  sugar, 
2     ounces  of  white  mustard  seed, 

2  ounces  of  celery  seed, 

3  pods  of  red  pepper, 
3     pints  of  vinegar, 

1     teaspoon  of  ground  cloves, 
1     teaspoon  of  allspice. 

Slice  tomatoes  and  onions  and  cover  with  salt 
and  let  stand  over  night.     Squeeze  well  through  a 

297 


THE  BLUE  GRASS  COOK  BOOK 

cloth;  put  in  kettle  and  add  ingredients,  and  boil 
till  thick,  stirring  often  to  prevent  sticking. 
Put  in  pint  jars  and  seal. 


BOURBON    PICKLE 
Mrs.  R.  J.  Neely 

1  gallon  of  cucumbers,  cut  up, 

1  quart  of  vinegar, 

2  ounces  of  turmeric, 

J  pound  of  ground  mustard, 

6  teacups  of  white  sugar, 

2  scant  cups  of  flour, 

£  teaspoon  of  red  pepper, 

£  tablespoons  of  ground  cinnamon, 

1  tablespoon   of  mace, 

2  ground  nutmegs, 

£  teacup  of  mustard  seed, 

2  tablespoons  of  celery  seed, 

1  quart  of  small  onions, 

1  head  of  cauliflower. 

Use  white  spine  cucumbers,  and  sprinkle  with 
salt  and  let  them  lie  over  night.  If  cucumbers  are 
in  brine,  soak  a  day  and  night  before  using. 

Heat  the  ingredients  in  the  1  quart  of  vinegar 
and  let  the  flour  thicken  the  mixture.  Add  2 


PICKLES 


quarts   of   vinegar,   previously   heated,   and   pour 
over  cucumbers.     Seal  in  stone  jars;  ready  for  use. 
It  is  better  to  cook  both  onions  and  cauliflower 
a  little  before  putting  in  vinegar  with  the  spices. 

CABBAGE    PICKLE 

Take  enough  cabbage  to  fill  a  2-gallon  jar  and 
pour  over  it  hot  brine.      Let  it  remain   4  days. 
Squeeze  them  out  of  the  brine  and  add  weak  vine- 
gar.   After  3  days  take  strong  vinegar  and  add 
£  ounces   cinnamon, 

1  ounce  cloves, 

2  ounces  turmeric, 

1  ounce  white  mustard  seed, 

1  tablespoon  black  pepper, 

2  tablespoons  sugar, 
1  tablespoon  ginger. 

Boil  vinegar  and  spices  and  add  cabbage,  etc., 
and  boil  tender. 

CAULIFLOWER    PICKLE 

Miss  Elise  White 

Take  the  green  leaves  off  the  cauliflower  and 
put  in  strong,  boiling  salt  water  and  boil  till  tender. 
Dip  in  cold  water  to  chill  it  to  the  heart  and  cut 

299 


THE  BLUE  GRASS  COOK  BOOK 

in  sections.     Put  in  jars  and  cover  with  the  follow- 
ing :    To  £  gallon  of  vinegar  put 

1  pound  of  sugar, 

2  tablespoons  of  ground  ginger, 

2  tablespoons  of  English  mustard  seed, 
2  tablespoons  of  turmeric,  which  has  been  mixed 
with  mustard  till  smooth — a  little  cold  vine- 
gar will  help  it  mix  nicely, 
1  tablespoon  white  mustard  seed, 
1  tablespoon  black  pepper, 
1   tablespoon  cinnamon, 
1  tablespoon  allspice. 

Let  this  come  to  a  boil  and  pour  over  the  cauli- 
flower, and  cover  tightly  and  let  it  stand  for  a  week. 
Pour  off  the  liquor,  boil  again,  and  pour  over  cauli- 
flower, and  bottle  for  use. 

CHOPPED 

CUCUMBER    PICKLE 
Mrs.  B.  F.  Buckner 

3  quarts  of  cucumbers, 
1  quart  of  onions. 

Soak  2  days  in  brine.     Put  in  fresh  water;  then 
drain  well;  then  boil  in  vinegar.     Season  with 
1  quart  of  brown  sugar, 

300 


PICKLES 


5  cents'  worth  of  turmeric, 
5  cents'  worth  of  white  mustard, 
5  cents'  worth  of  celery  seed, 
1  teaspoon  of  black  pepper. 

Just  before  taking  off  the  fire,  dissolve  3  table- 
spoonfuls  of  flour  in  cold  vinegar  and  put  in  to 
thicken. 


CHOPPED    PICKLE 

Miss  Mary  Bashford 

1  gallon  of  chopped  tomatoes, 
^  gallon  of  chopped  cabbage, 
1  quart  of  onions, 
1  ounce  of  turmeric, 

1  tablespoon  of  cloves, 

4  tablespoons  of  ginger, 
£  tablespoons  of  salt, 

2  tablespoons  of  celery  seed, 

2  pounds  or  more  of  sugar, 

3  quarts  of  good  vinegar, 
2  pods  of  green  peppers. 

Chop ;  measure  each  separately ;  boil  1  hour. 
301 


THE  BLUE  GRASS  COOK  BOOK 

CHOW-CHOW 
Mrs.  Henry  C.  Euckner 

2  heads  of  cauliflower, 
200  very  small  cucumbers, 
50  small  onions, 

1   good  head  of  cabbage, 

A  few  green  grapes,  radish  pods,  and  nasturtium 
seeds, 

\  pound  of  white  mustard  seed, 

\  pound  of  celery  seed, 

\  teacup  of  ground  pepper, 

\  teacup  of  cinnamon, 

\  pint  of  grated  horseradish. 

Put  the  cauliflower,  cabbage,  cucumbers,  and 
onions  in  salt  over  night.  Drain  off  and  put  to 
soak  in  vinegar  2  days.  Drain  again  and  mix  with 
spices.  Boil  a  gallon  of  vinegar  with  2  pounds  of 
sugar  and  pour  over  while  hot.  Do  this  3  morn- 
ings in  succession ;  then  mix  some  ground  mustard 
and  a  little  olive  oil  until  a  good  flavor. 

DELICIOUS 
CUCUMBER    PICKLE 

Use  cucumber  pickles  that  have  been  made,  and 
slice  and  add  pieces  of  chopped  onions.  Let  the 


PICKLES 


onions  lie  in  salt  water.  Put  in  a  porcelain  kettle 
1  quart  best  vinegar,  made  sweet  with  brown  sugar. 
Color  with  turmeric.  Season  highly  with  allspice, 
cloves,  cinnamon,  ginger,  white  and  black  mustard 
seed,  celery  seed.  Put  in  when  boiling  the  cucum- 
bers and  onions  and  cook  till  pickles  are  a  rich  color. 
Let  them  cool  and  seal  in  jars. 


EXCELLENT    MIXED    PICKLES 

4  large  heads  of  cabbage, 

1  peck  green  tomatoes, 

2  dozen  cucumbers, 
1  dozen  onions, 

1  dozen  green  peppers. 

Chop  them  separately  and  very  fine.  Mix  all 
together,  and  put  in  a  layer  of  mixture  and  sprinkle 
with  salt.  Let  stand  all  night.  Then  squeeze 
perfectly  dry  with  the  hands,  and  cover  with  cold 
vinegar.  Let  it  stand  £4  hours,  and  squeeze  as 
before  and  put  in  jars.  Take  enough  vinegar  to 
cover  it  and  add  2  pounds  sugar,  ^  ounce  each  of 
cloves,  cinnamon,  allspice,  and  mace.  Let  it  boil, 
cabbage  and  all,  till  tender.  Put  in  jars  and 
cover  closely. 


303 


THE  BLUE  GRASS  COOK  BOOK 


GREEN    MANGO   PICKLES 
Mrs.  Henry  C.  Buckner 

After  having  been  in  brine  for  several  weeks, 
soak  the  mangoes  in  cold  water  for  2  days;  then 
boil  in  vinegar,  and  let  them  stand  in  that  vinegar 
for  a  week.  After  that,  take  the  seed  from  them 
and  fill  them  with  the  following  spices: 

1  pound  of  ginger,  soaked  in  brine  a  day  or  two, 

or  until  soft  enough  to  slice, 
1  ounce  of  grain  black  pepper, 
1  ounce  of  mace, 
1  ounce  of  allspice, 
1  ounce  of  cloves, 
1  ounce  of  turmeric, 
^  pound  of  garlic,  soaked  for  a  day  or  two  in 

brine,  then  dried, 
1  pint  of  grated  horseradish, 
1   pint  of  black  mustard  seed, 
1   pint  of  white  mustard  seed. 

Bruise  all  the  spices  and  mix  with  teacup  of  olive 
oil.  To  each  mango  add  1  teaspoonful  of  brown 
sugar.  This  mixture  will  fill  4  dozen  mangoes, 
having  chopped  up  some  of  the  indifferent  ones 
to  mix  with  the  stuffing.  Tie  them  up  and  pour 

304 


PICKLES 


over  them  best  cider  vinegar.  After  a  month,  add 
3  pounds  of  brown  sugar.  Keep  closely  covered, 
and  don't  eat  for  a  year. 

GREEN    PICKLE 

Mrs.  Henry  C.  Buckner 

Put  cucumbers,  beans,  small  ears  of  corn,  melons, 
etc.,  in  brine  strong  enough  to  bear  an  egg.  Let 
it  stand  9  days  or  2  weeks.  When  ready  to  make 
the  pickle  up,  put  them  in  kettle  with  grape  or 
cabbage  leaves  and  small  lumps  of  alum.  Cover 
with  weak  vinegar  and  simmer  slowly  till  they  are 
a  fine  green  color.  Drain  them  on  a  dish. 

^  ounce  of  mace, 

1  ounce  of  cloves, 

2  ounces  of  allspice, 

1  ounce  of  cinnamon, 

3  ounces  of  white  mustard  seed, 

1  ounce  of  ground  mustard, 

2  ounces  of  whole  grain  black  pepper, 
1  ounce  of  race  ginger, 

1   ounce  of  celery  seed, 

^  pint  of  scraped  horseradish. 

Put  spices  in  vinegar  and  pour  boiling  hot  over 
pickle.  Tie  up  closely  in  stone  jars. 

305 


THE  BLUE  GRASS  COOK  BOOK 

GREEN  SWEETMEATS 

Mrs.  Cyrus  McCormick 

1J  dozen  large,  green,  perfectly  formed  cucum- 
bers. Put  them  in  salt  and  water  for  3  days.  Then 
lay  them  in  fresh  water,  changing  the  water  till  all 
salt  is  extracted.  Cut  a  slit  in  the  side  and  remove 
the  seed.  Green  them  in  vinegar  and  water,  with  a 
little  alum.  Put  them  in  very  cold  water  again. 
For  the  stuffing  use  the  best  raisins,  citron  cut  in 
small  pieces,  conserved  ginger  and  orange  peel, 
and  candied  cherries.  Fill  each  cucumber  with  the 
mixture,  bring  the  sides  together  with  a  few 
stitches.  Make  a  syrup  of  1^  pounds  cut  loaf 
sugar  and  1  teacup  of  water  to  each  pound  of 
cucumbers.  Add  green  ginger,  sliced,  with  1 
ounce  of  stick  cinnamon  and  a  broken  nutmeg 
(tied  in  a  little  muslin  bag  and  cooked  in  the 
syrup).  Put  the  cucumbers  in  the  syrup  and  cover 
well,  and  boil  till  clear  and  tender.  Remove  to  a 
jar,  and  when  the  syrup  is  rich  and  thick  pour 
over  the  cucumbers.  Great  care  is  required  or  the 
cucumbers  may  be  tough.  Scatter  candied  cherries 
in  the  jar  with  the  mangoes. 


PICKLES 


HAYDEN    SALAD 

Miss  Elise  White 

1   gallon  cabbage, 

1   gallon  green  tomatoes, 

1  quart  green  peppers, 

1  quart  of  onions, 

5  tablespoonfuls  mixed  mustard, 

2  tablespoonfuls  ginger, 

1  tablespoonful  cinnamon, 

1  tablespoonful  cloves, 

1  tablespoonful  mace, 

3  ounces  turmeric, 

1   ounce  celery  seed, 
5  pounds  sugar. 

Take  the  seed  out  of  the  peppers  and  chop  the 
onions  fine.  Sprinkle  salt  on  tomatoes  and  let 
stand  awhile;  strain  off  the  juice  and  throw  away. 
Add  to  the  cabbage,  etc.,  the  spices  named.  Mix 
well  with  strong  vinegar  and  boil  till  done. 

KENTUCKY    CHOW-CHOW 

2  dozen  cucumbers,  large, 

2  cabbage  heads  of  medium  size, 

J  peck  of  green  tomatoes, 

307 


THE  BLUE  GRASS  COOK  BOOK 

6  large  onions, 
18  little  ears  of  corn,  2  or  5  inches  long, 

1  large  head  of  cauliflower, 
3  or  4  peppers, 

3  pounds  brown  sugar, 

^  ounce  turmeric, 

2  ounces  white  mustard  seed, 
2  ounces  celery  seed, 

£  gallon  vinegar. 

Chop  and  boil  the  vegetables  in  vinegar  till  they 
are  tender.  Throw  away  this  vinegar.  Take  1 
gallon  of  fresh  vinegar  and  add  the  seasoning, 
spices,  etc. 

Pour  over  the  pickles  and  boil  5  minutes,  or  till 
tender.  Seal  in  stone  jars. 

MRS.    BRENT'S 
YELLOW     PICKLE 

After  bleaching  and  drying  the  cabbage,  beans, 
young  cucumbers,  small  green  tomatoes,  peppers, 
etc.,  put  them  in  tepid  water  from  6  to  12  hours. 
Wash  them  well  out  of  this  water,  squeezing  each 
handful  pretty  dry,  and  casting  them  into  fresh 
cold  water.  Wash  them  several  times  in  the  cold 
water,  allowing  them  to  remain  in  this  10  or  12 
hours  before  squeezing  dry,  and  putting  them  on 

308 


PICKLES 


a  dish  to  drain  2  or  3  hours.  Then  put  them  in  a 
jar  of  light-colored  cider  or  wine  vinegar.  After 
a  week  or  10  days  you  must  change  to  strong  vine- 
gar, allowing  ^  ounce  of  turmeric  to  each  gallon  of 
vinegar. 

Pack  the  cabbage  and  other  ingredients  as  tight 
as  you  please,  so  they  are  kept  covered  by  the  vine- 
gar. Sprinkle  the  turmeric  in  layers  as  you  pack, 
and  pour  the  vinegar  on  last.  Put  a  weight  on  the 
pickles,  so  as  to  keep  them  under  the  vinegar. 
After  3  weeks  divide  the  ingredients  and  put  in  a 
large  jar,  sprinkling  the  yellow  mixture  in  layers. 
One  small  box  of  Lexington  mustard,  half  the 
quantity  of  ground  ginger,  £  pint  of  white  mustard 
seed,  washed  well  first  in  water  and  then  in  vinegar ; 
1^  dozen  pieces  of  ginger  root,  2  ounces  of  cinna- 
mon, broken  small ;  1  tablespoonf  ul  of  mace,  broken 
in  little  pieces ;  3  tablespoons  of  sugar,  1  ounce  of 
long  pepper,  1J  ounces  of  turmeric.  Pour  on  2 
gallons  of  strong  white  cider  or  wine  vinegar ;  then 
10  or  12  drops  of  oil  of  cloves,  1  gill  of  olive  oil. 
Tie  4  or  5  cloves  of  garlic  in  muslin  and  lay  on  top. 

If  there  is  not  sufficient  of  any  flavor  after  a 
month,  add  the  ingredient  necessary. 

In  bleaching  the  peppers  necessary  for  the 
pickle,  keep  it  separate  and  add  5  or  6  at  a  time, 
until  you  think  there  is  enough. 

809 


THE    BLUE    GRASS    COOK    BOOK 

YELLOW    PICKLE 

Miss  Elise  White 

Take  cabbage,  cauliflower,  nasturtium  seed,  as- 
paragus, tender  corn,  and  beans.  Put  into  a  kettle 
and  pour  over  them  boiling  salt  water  and  let  stand 
2i  hours.  Make  this  pickle  on  a  clear  day,  and 
press  the  water  from  each  piece  and  lay  to  dry  on  a 
cloth  in  the  hot  sun.  The  cloth  absorbs  the  moisture 
and  the  sun  bleaches.  By  turning  them  often  they 
become  white  and  receive  the  turmeric  better.  One 
day  of  hot  sun  is  enough  to  prepare  them  for  the 
first  vinegar.  When  dry,  put  in  a  jar  and  cover 
with  cold  plain  vinegar,  with  a  little  turmeric.  Let 
stand  2  weeks  and  add  spiced  vinegar.  Mix  the 
turmeric  smoothly  before  adding  to  the  vinegar. 

OIL    MANGOES 
Mrs.  Henry  C.  Buckner 

^  pound  of  garlic, 

1  pound  of  scraped  horseradish, 

1  pound  of  white  mustard  seed, 

1  pound  of  black  mustard  seed, 

1  pint  little  white  onions, 

1  ounce  of  long  peppers, 

2  ounces  of  black  pepper, 

310 


PICKLES 


2  ounces  of  allspice, 
£  ounces  of  turmeric, 
1  ounce  of  mace, 
1  ounce  of  cloves, 
^  ounce  of  ginger,  cut  up  fine, 
4  ounces  of  olive  oil. 

Scald  the  mangoes  when  stuffed  in  well-spiced 
vinegar. 

ONION    PICKLE 

2  gallons  small  white  onions, 
1  pint  salt. 

Pour  on  boiling  water  and  let  stand  £4  hours. 
Then  boil  in  sweet  milk  and  water  until  coddled. 
Soak  a  day  or  two  in  weak  vinegar.  Heat  enough 
vinegar  to  cover  and  add  spices  (except  allspice, 
which  will  make  onions  dark),  and  pour  over  the 
pickle. 

PEPPER    MANGOES 

Put  the  peppers  in  strong  brine  for  £  weeks; 
then  put  in  fresh  water  till  free  from  salt.    For  40 
mangoes  make  a  stuffing  of 
1   pound  dried  cabbage, 
Grated    onions,   horseradish,    ginger,    mustard,   \ 

pound  each, 
Mace,  cinnamon,  cloves,  1  ounce  each. 

311 


THE  BLUE  GRASS  COOK  BOOK 

Sew  each  pepper  and  put  in  a  jar.  Pour  strong 
vinegar  over.  The  cabbage  must  be  dried  and 
chopped  fine.  The  horseradish  dried  and  scraped 
well.  All  ingredients,  except  cabbage,  to  be 
pounded  fine.  Mix  with  olive  oil  or  fresh  butter. 

PICKLED    WALNUTS 

After  scraping  walnuts,  let  them  stand  in  salt 
water  for  2  or  3  weeks.  Scald  twice  quickly,  so  as 
not  to  soften  them,  and  rub  dry  and  put  in  jars. 
Pour  boiling  vinegar  over  them  and  let  them  stand 
2  weeks  longer.  Then  boil  in  very  strong  vinegar 
to  every  hundred  walnuts  3  ounces  each  of  mace, 
allspice,  cloves,  pepper,  ginger,  garlic,  horseradish, 
and  pour  over  walnuts  and  seal  tightly. 

PLAIN    CUCUMBER    PICKLE 
Mrs.  R.  J.  Neely 

After  washing  the  brine  from  cucumbers,  place 
in  a  jar  and  fill  almost  to  the  top  with  cold  vinegar. 
Put  in  a  kettle 

1  quart  of  vinegar, 

1  pound  of  sugar, 

1  handful  of  whole  black  pepper, 

A  few  cloves, 


PICKLES 


1  or  2  pods  of  red  pepper, 
A  little  mace. 

Boil  till  strength  of  spices  is  extracted;  then 
pour  over  pickle.    Tie  securely  to  keep  strength  in. 
This  amount  is  for  1  gallon  of  pickle. 


ROUGH-AND-READY      PICKLE 

3  dozen  cucumbers, 

\  peck  green  tomatoes, 

\  dozen  peppers, 

\  dozen  onions. 

Salt  them  separately  and  let  stand  over  night. 
Then  press  till  perfectly  dry.  The  peppers  and 
onions  chopped  fine.  Take  enough  vinegar  to 
cover,  and  add 

2  tablespoons  black  pepper, 

2  tablespoons  allspice, 

3  tablespoons  white  mustard  seed, 
3  tablespoons  celery  seed, 

1  tablespoon  horseradish, 
\  dozen  cloves. 

Let  it  come  to  a  boil  and  then  add  cabbage,  etc. 
Put  in  jar  and  seal. 

313 


THE    BLUE    GRASS    COOK    BOOK 

SLICED   CUCUMBER   PICKLE 
E.  D.  P. 

Peel  and  slice  separately.  Sprinkle  well  with 
salt,  and  let  them  stand  over  night.  Squeeze  them 
through  a  cloth. 

To  4  pounds  of  cucumbers,  add 
2  pounds  of  sliced  onions, 
2  quarts  of  vinegar, 

1  pound  of  brown  sugar, 

8  green  peppers,  cut  in  small  pieces, 

£  tablespoons  of  celery  seed, 

&  tablespoons  of  turmeric, 

6  tablespoons  of  white  mustard  seed, 

2  tablespoons  of  grated  horseradish. 

Put  all  on  fire  and  let  it  come  to  a  good  boil. 
When  cold,  add  3  tablespoonfuls  of  olive  oil. 

SPANISH    PICKLE  (No.   1) 
Mrs.  Henry  C.  Buckner 

2  dozen  cucumbers, 

£  peck  of  green  tomatoes, 

£  large  green  peppers,  seeds  taken  out, 

2  dozen  white  onions,  sliced, 

J  peck  of  beans. 

314 


PICKLES 


Slice  cucumbers  thick,  tomatoes  thin,  anJ 
sprinkle  them  with  salt.  Let  stand  24  hours. 
Wash  off  the  salt  and  let  them  drain  well. 

1  pint  of  grated  horseradish, 

1  pound  of  white  mustard  seed, 

5  long  red  peppers, 

15  cents'  worth  of  cinnamon. 

Make  a  paste  of 

1  pound  of  mustard  (Colman's), 

2  ounces  of  turmeric, 

2  ounces  of  celery  seed, 
1   pint  bottle  of  olive  oil, 
4<  teacups  of  brown  sugar, 
1  handful  of  garlic. 

Put  vegetables  in  a  large  pan,  mix  spices  and 
paste  well  together,  and  pour  boiling  vinegar  over 
all — enough  to  cover  well.  Very  fine. 

In  place  of  tomatoes  and  beans,  use  cauliflower 
and  celery. 

SPANISH    PICKLE  (No.   2) 
Mrs.  H.  C.  McDowell 

\  peck  of  cucumbers  out  of  the  brine, 
\   peck   of   small   green  beans   and   tomatoes   to- 
gether, 

315 


THE  BLUE  GRASS  COOK  BOOK 

2  dozen  small  onions,  scalded  twice  in  boiling  salt 

water, 
Slice  and  salt  tomatoes  over  night,  drain  well  next 

day, 

Slice  the  cucumbers  lengthwise, 
Take  1  box  mustard  seed, 
2  ounces  turmeric  and  mix  well  with  4  tablespoons 

of  olive  oil  and  put  in  bottom  of  jar. 
Have  ready  1  ounce  cinnamon, 
2  ounces  celery  seed, 
\  pound  white  mustard  seed, 
2  roots  horseradish  sliced. 

Slice  the  tomatoes  and  cut  onions  in  half. 
Put  in  layers  of  spices  and  vegetables  alter- 
nately in  the  jar,  pour  over  hot  vinegar,  allowing 
\\  pounds  sugar  to  a  gallon  of  vinegar  or  more, 
if  desired.  Stir  well  from  bottom  every  day  for  a 
week,  and  it  will  then  be  ready  for  use. 

SPICED    VINEGAR 

Miss  Elise  White 

\  pound  ginger, 

\  pound  garlic, 

\  pound  horseradish, 

\  pound  white  pepper, 

316 


PICKLES 


J  pound  cinnamon, 
3  ounces  turmeric, 
J  ounce  allspice, 
\  ounce  mace, 
^  ounce  cloves. 

Put  in  jar  with  1  gallon  of  good  vinegar.  Pre- 
pare this  some  time  before  it  is  used. 

STUFFING    FOR    MELONS 
E.  D.  P. 

^  pound  of  ground  race  ginger, 
1  pound  of  scraped  horseradish, 
1  pound  of  white  mustard  seed, 
1  pound  of  chopped  onion, 
1  ounce  of  ground  mace, 
1   ounce  of  grated  nutmeg, 
\  cup  of  black  pepper  grains, 

1  tablespoon  of  celery  seed, 
\  pound  of  ground  mustard, 

2  ounces  of  turmeric. 

Make  into  a  paste  with  1  pint  of  best  salad  oil. 
Fill  each  melon,  putting  in  each  a  small  clove  of 
garlic.  Seal  tightly  and  pack  in  a  jar  and  put  a 
little  stuffing  over  each  layer ;  also  a  piece  of  alum 
the  size  of  a  hickory  nut,  and  kept  well  covered 
with  cider  vinegar. 

317 


THE    BLUE    GRASS    COOK    BOOK 


SWEET    PEACH    PICKLE 

Peel  1  gallon  of  cling-stone  peaches. 
Boil  \  gallon  vinegar  with  \  pound  sugar.     Add 
spices  to  taste. 

Spices  must  be  tied  in  a  bag.  Pour  over  peaches 
and  put  aside  over  night.  Then  pour  off  and  boil 
and  again  pour  over  the  fruit.  Do  this  nine  morn- 
ings, and  the  last  time  put  fruit  in  syrup  and  boil 
till  tender.  Put  in  jar  and  cover  tightly.  Can  be 
used  at  any  time. 


SWEET    PICKLE 

7  pounds  fruit,  cherries,  damsons,  peaches,  or  any 

kind  of  fruit, 
3  pounds  sugar, 
1  quart  cider  vinegar, 
1  ounce  cinnamon, 
\  ounce  cloves, 
Ginger  and  mace  to  taste. 

Pour  over  fruit.  For  two  mornings,  vinegar  and 
spices  must  be  boiled  and  poured  over  the  fruit. 
The  third  morning  put  all  in  kettle  and  simmer  a 
few  minutes.  Tie  closely  and  keep  in  a  dark  closet. 

318 


PICKLES 


WATERMELON    PICKLE 

Prepare  the  rind  by  paring  the  outside  and  using 
only  the  firm  part  of  the  melon,  cut  in  shapes,  and 
let  it  lie  over  night  in  weak  alum  water.  Soak  in 
clear  water  one  day. 

To  5  pounds  fruit  take  J  the  amount  of  sugar, 
1  quart  of  vinegar,  and  boil.  Add  slices  of  1  lemon 
and  spices  to  taste,  cinnamon,  ginger,  mace.  Pour 
hot  over  the  fruit  and  let  stand  over  night.  Pour 
off  and  boil,  and  do  this  three  mornings,  the  last 
time  putting  the  fruit  in  the  syrup,  and  cook  till 
it  can  be  pierced  with  a  fork.  Put  in  jars  and 
seal. 


319 


Catsups 


CABBAGE    CATSUP 

Chop  very  fine 

4  heads  of  cabbage, 
4  large  onions, 
3  green  peppers, 
1  dozen  cucumbers. 

Sprinkle  with  salt  and  put  in  bag  and  hang  up 
to  drain  over  night.  Add  to  the  vinegar,  which 
must  be  enough  to  cover  cabbage,  etc. : 

^  pound  white  mustard  seed, 

2  tablespoons  made  mustard, 

1  tablespoon  cinnamon, 

1  tablespoon  allspice, 

1  tablespoon  mace, 

2  tablespoons  celery  seed, 

£     tablespoons  ground  pepper, 

321 


THE  BLUE  GRASS  COOK  BOOK 

12  tablespoons  turmeric, 

2  teacups  brown  sugar. 

Boil  and  then  add  cabbage,  etc.,  and  boil  till 
tender.  Bottle  while  hot. 

CHILI    SAUCE 

3  small  green  or  red  peppers, 
12  tomatoes, 

3     large  onions, 

2  tablespoons  salt, 

3  tablespoons  sugar, 

1     tablespoon  cinnamon, 
1     tablespoon  black  pepper, 
3     cups  vinegar, 
1     tablespoon  made  mustard, 
1     tablespoon  mustard  seed, 
1     tablespoon  mace, 
1     grated  nutmeg. 

Peel  tomatoes  and  onions  and  slice  fine.  Chop 
the  peppers  and  add  altogether  with  the  other  in- 
gredients and  boil  till  thick,  about  2  hours.  This 
is  a  good  recipe,  and  will  keep  a  long  time  if  put 
in  bottles  and  tightly  corked.  It  may  be  made  in 
the  winter  when  ripe  tomatoes  can  not  be  had  by 
using  2  quarts  of  canned  tomatoes  in  the  place  of 
the  12  ripe  ones. 


CATSUPS 


CUCUMBER  CATSUP  (No.  1) 

Miss  Elise  White 
3  good  cucumbers, 
3  onions, 
J  pint  salt, 

1  wineglass  pepper  (black), 
1  wineglass  white  mustard, 
1  wineglass  black  mustard. 

Chop  up  onions  and  cucumbers  fine,  mix  to- 
gether, sprinkle  with  salt  and  let  stand  24  hours 
on  a  dish  in  the  sun,  if  possible ;  add  other  ingredi- 
ents and  cover  with  strong  vinegar.  Bottle  and 
seal. 

CUCUMBER    CATSUP  (No.    2) 

Mrs.  Simms 

To  1  peck  of  large  cucumbers,  peeled  and  seeds 
all  removed,  and  grated  or  ground,  take  1  dozen 
onions,  also  grated.  Over  these  pour  salt  and 
water,  and  let  stand  24  hours.  Make  the  water 
just  salty  enough  to  taste  good,  not  brine.  Do  not 
mix  the  onions  with  the  cucumbers  until  after  they 
have  dripped  the  last  time.  Pour  the  ground  vege- 
tables in  bags  and  hang  up  until  they  are  well 
drained.  Then  put  in  a  jar  and  pour  weak  vine- 
gar and  alum  over,  and  let  stand  2  days.  Drip 

323 


THE  BLUE  GRASS  COOK  BOOK 

again  until  dry,  mix  the  vegetables  and  white  mus- 
tard seed  in  jar,  and  pour  over  strong,  good  vinegar 
in  which  you  have  boiled  sugar  and  turmeric.  Use 
2  pints  of  good  brown  sugar  to  1  gallon  of  strong 
vinegar  and  2  tablespoons  of  turmeric.  Put  in 
stone  jar  for  about  2  weeks  and  then  seal  in  quart 
jars. 

MUSHROOM    CATSUP 

Gather  fresh  mushrooms  and  put  alternate  layers 
of  salt  and  mushrooms  in  a  jar  and  let  them  stand 
24  hours.    Stir  them  up  and  let  them  stand  2  days. 
Strain  and  put  on  the  stove  and  let  it  boil. 
To  1  quart  of  liquor  add 
1  ounce  allspice, 

1  ounce  ginger, 

2  teaspoons  cayenne  pepper, 
1  teaspoon  mace, 

1  teaspoon  cloves. 

Boil  till  thick.     While  catsup  is  hot,  bottle  and 
seal.     Nice  for  soups. 

RIPE    TOMATO    CATSUP 
Mrs.  John  W.  Fox 

1  peck  ripe  tomatoes, 
4  onions, 


' 


KNEADING   BEATEN   BISCUIT 


CATSUPS 


1  quart  cider  vinegar, 

3  green  peppers,  or  1  spoon  of  cayenne, 

3  cups  brown  sugar, 

4  pieces  of  ginger  or  2  tablespoons  ground  ginger, 
3  tablespoons  salt, 

2  tablespoons  black  pepper, 
2  tablespoons  made  mustard, 
2  tablespoons  cloves, 

2  tablespoons  celery  seed, 

2  tablespoons  cinnamon, 

2  tablespoons  allspice, 

2  tablespoons  white  mustard  seed. 

Prepare  the  tomatoes  and  cut  up  with  the  onions 
and  boil  in  their  own  liquid  till  tender.  Let  them 
cool,  then  strain  through  colander  and  add  spices, 
sugar,  and  vinegar  and  let  them  boil  2j  hours  or 
till  very  thick.  Bottle  and  seal  while  hot. 


TOMATO    CATSUP 

\  bushel  of  tomatoes, 

^  pound  of  salt, 

2  pounds  of  brown  sugar, 

1  ounce  of  allspice, 

\  ounce  of  cayenne  pepper, 

6  large  onions, 

325 


THE  BLUE  GRASS  COOK  BOOK 

1  quart  of  vinegar, 

9,  nutmegs  added  when  the  mixture  is  done. 

Boil  till  thick. 

WALNUT    CATSUP 

Put  the  walnuts  in  salt  for  a  week. 

Crush  in  a  mortar  and  cover  with  hot  vinegar 
and  let  stand  a  week. 

Strain  through  a  colander  and  allow  for  each 
quart: 

^  ounce  black  pepper, 

1  ounce  ginger, 

\  ounce  cloves, 

1  nutmeg, 

1  teaspoon  celery  seed  tied  in  a  bag, 

1  teaspoon  allspice, 

1  pinch  cayenne  pepper  and  boil  for  2  hours. 

Bottle  while  hot. 


326 


Preserves 


APPLE    MARMALADE 

f  pound  sugar  to  1  pound  of  fruit. 

Use  tart  apples.  Add  water  and  cook  to  a 
thick  pulp.  Measure  and  add  J  pound  of  sugar 
to  1  pound  fruit.  Stir  well  all  the  time  to  keep 
from  burning,  and  remove  the  scum  as  it  rises. 
Flavor  with  cinnamon  and  lemon  to  taste.  Put  in 
stone  jars  and  cover  well. 


BLACKBERRY    JAM  (No.    1) 

Wash  and  pick  the  berries  and  mash  well  with 
the  hands.  Be  sure  to  squeeze  out  the  heart,  which 
is  very  hard.  Weigh  the  fruit  and  put  f  pound 
sugar  to  1  pound  fruit.  Boil  in  a  porcelain  kettle. 
Remove  scum  as  it  rises  and  stir  constantly  to  pre- 
vent sticking  at  bottom.  Let  it  cook  till  thick. 


THE  BLUE  GRASS  COOK  BOOK 


BLACKBERRY  JAM  (No.  2) 

Use  recipe  above,  but  strain  through  a  colander 
and  remove  the  seed  before  cooking.  This  makes 
a  clear  jam,  and  many  people  prefer  it. 


DELICIOUS    APPLE 
PRESERVES 

Mrs.  J.  W.  Fox 

If  sour  apples  are  used,  take  1  pound  sugar  to 
1  pound  fruit. 

If  sweet  apples  are  used,  take  f  pound  of  sugar 
to  1  pound  fruit. 

Make  a  rich  syrup  of  sugar  and  water  and  boil 
till  thick.  Slice  \  lemon  and  drop  in  syrup.  Pare 
and  core  the  apples  and  drop  them  whole  in  the 
syrup  a  few  at  a  time  and  cook  till  they  can  be 
pierced  with  a  fork.  Remove  fruit  and  put  in 
glass  jar,  and  drop  more  apples  in  the  syrup. 
Boil  the  syrup  that  is  left  till  quite  thick  and  fill 
the  jars. 


328 


PRESERVES 


FRANKFORD    PRESERVED 
ORANGES 

Mrs.  Francis  McCormick 

Remove  the  outside  skin  as  thin  as  possible  with 
a  sharp  knife  and  boil  the  oranges  in  water  till 
they  can  be  pierced  with  a  straw.  Make  a  small 
hole  and  take  out  each  seed  with  the  handle  of  a 
teaspoon.  Add  sugar  to  the  water — 2  pounds  of 
sugar  to  1  pound  of  fruit — and  skim  before  put- 
ting the  oranges  in.  Boil  till  clear. 


GINGER    PEARS 

Mrs.  Simms 

Ginger  pears  are  a  delicious  sweetmeat.  Use 
hard  pears.  Peel,  core,  and  cut  the  fruit  into  very 
thin  slices.  For  8  pounds  of  fruit,  after  it  has 
been  sliced,  use  the  same  quantity  of  sugar,  the 
juice  of  4  lemons,  1  pint  of  water,  and  ^  pound  of 
ginger  root  sliced  thin.  Cut  the  lemon  rinds  into 
as  long  and  thin  strips  as  possible.  Place  all  to- 
gether in  a  preserving  kettle  and  boil  slowly  for 
an  hour. 


THE  BLUE  GRASS  COOK  BOOK 

ORANGE  MARMALADE 
E.  D.  P. 

Remove  the  rind  and  seeds  from  the  oranges. 
Cut  the  rind  of  \  in  fine  strips  and  parboil  in  water 
till  enough  of  the  bitter  has  been  removed  and 
sufficient  taste  remains  to  flavor  the  pulp  nicely. 
Cut  up  the  pulp  as  fine  as  possible  and  mix  with  the 
rind.  To  every  pound  of  fruit  add  1  pound  of 
granulated  sugar. 

Put  into  a  preserving  kettle  and  stir  slowly  all 
the  time  it  is  boiling.  When  it  is  a  clear  golden 
color,  it  is  done. 

This  is  delicious  with  ice  cream,  plain  cream,  or 
on  pastry  puffs. 

PEACH    CONSERVES 

Mrs.  Cyrus  McCormick 

Pare,  quarter,  and  remove  the  stones  from  yel- 
low cling  peaches. 

To  every  4  pounds  of  fruit  make  a  syrup  of  1 
pound  of  cut  loaf  sugar  and  \  teacup  of  water. 
Drop  the  peaches  in,  a  few  at  a  time,  and  boil  till 
clear  and  tender.  Spread  on  large  dishes  and 
drain  off  all  juice.  Sprinkle  with  granulated  sugar 

330 


PRESERVES 


and  set  them  in  the  sun  to  dry  for  3  days,  each 
day  turning  them  and  sprinkling  with  sugar. 
When  they  are  sufficiently  candied  pack  in  glass 
jars  with  dry  sugar. 

PEACH    PRESERVES 

1  pound  sugar  to  1  pound  fruit. 

Peel,  stone,  and  halve  peaches.  Add  enough 
water  to  the  sugar  to  make  a  thick  syrup,  and  boil 
till  thick.  Put  in  fruit  and  cook  till  clear  and 
tender.  A  few  stones  added  make  a  delicious 
flavor.  Use  firm  peaches,  as  over-ripe  ones  lose 
their  form  and  the  under-ripe  ones  make  dark  pre- 
serves. 

PEAR    PRESERVES 
V.  C.  G. 

8  pounds  of  pears,  nearly  ripe, 

8  pounds  of  sugar, 

4  lemons,  peel  very  fine,  and  squeeze  the  juice, 

J  pound  of  green  ginger, 

1  tumbler  of  water. 

Put  all  in  a  kettle  together,  and  let  boil  j  of  an 
hour,  or  until  the  syrup  is  the  right  consistency. 

331 


THE    BLUE    GRASS    COOK    BOOK 

RIPE    TOMATO    PRESERVES 
VERY     FINE 
Mrs.  John  W.  Fox 

7  pounds  ripe  tomatoes, 

7  pounds  sugar. 

Put  the  sugar  on  the  fruit  and  let  stand  over 
night.  Drain  off  syrup,  which  boil  and  skim  well. 
Put  in  tomatoes  and  boil  gently  20  minutes.  Take 
the  fruit  out  and  spread  on  a  dish.  Boil  the  syrup 
till  it  thickens.  Flavor  with  ginger  and  cinna- 
mon. Put  the  fruit  in  the  syrup  and  cook  10 
minutes.  Put  in  jars,  which  are  in  hot  water.  Seal 
or  tie  up  closely. 

GREEN    TOMATO    PRESERVES 

Use  same  recipe  as  above  except  season  with  gin- 
ger and  mace.  Cover  at  once. 

SPICED    PEACHES 

1  peck  of  peeled  peaches, 

3J  pounds  of  brown  sugar, 

3  pints  of  cider  vinegar, 

J  ounce  of  nutmeg, 

1  ounce  of  cloves, 

1  ounce  of  cinnamon. 

332 


PRESERVES 


Peel  the  peaches  and  put  in  a  stone  jar.  Break 
up  spices  and  strew  them  through  the  peaches. 
Boil  sugar  and  vinegar  together  10  minutes,  and 
pour  on  the  peaches  while  very  hot.  Repeat  this 
for  3  consecutive  days,  then  boil  all  together  for 
10  minutes. 

Plums  can  be  done  the  same  way — adding  less 
vinegar. 

SPICED    PLUMS 

V.  C.  G. 

6  pounds  of  damsons, 
4  pounds  of  coffee  sugar, 
1  pint  of  vinegar. 

Boil  to  a  thick  jam,  taking  out  the  stones  as 
they  rise  to  the  top.  Just  before  taking  off  the 
jam  stir  in 

2  tablespoons  of  powdered  cloves, 
2  tablespoons  of  powdered  cinnamon. 
This  is  nice  to  serve  with  cold  meats.    The  dam- 
sons should  be  thoroughly  ripe. 

STRAWBERRY    PRESERVES 

1  pound  fruit  to  f  pound  of  sugar. 
Boil  sugar  and  water  till  a  clear  thick  syrup. 
Drop  the   berries  and  cook  till  clear  and   thick. 
Pour  in  jars  and  seal. 


Jellies 

APPLE    JELLY 

Mrs.  John  W.  Fox 

Put  apples  which  have  been  quartered  into  gran- 
ite kettle,  and  cover  with  1  pint  water  to  1  gallon 
of  fruit.  Boil  till  fruit  is  soft.  Strain  and  add  2 
pints  sugar  to  3  pints  juice  and  boil  rapidly,  tak- 
ing all  scum  off.  When  it  begins  to  jelly,  pour 
into  glasses  and  cover  with  brandied  paper. 

BLACKBERRY    JELLY 

Miss  Mary  Bashford 

To  1  quart  of  juice, 
Add  2  pints  of  water. 
To  4  pints  of  juice, 
Add  3  pints  of  sugar. 

335 


THE  BLUE  GRASS  COOK  BOOK 


CRABAPPLE  JELLY 

Cut  the  apples  into  quarters  and  cover  with  water 
and  boil  till  tender.  Strain  through  a  flannel  bag 
and  add  1  pint  sugar  to  1  pint  juice.  Boil  juice 
20  minutes,  at  the  same  time  melt  the  sugar  in  a 
kettle.  Pour  together  and  boil  till  it  begins  to 
jelly.  Skim  constantly.  Fill  glasses  and  set  in 
dark  closet. 

CURRANT    JELLY 

Pick  stems  from  currants  and  put  in  stone  jar  in 
kettle  of  boiling  water  and  cook  till  skins  break. 
Do  not  put  water  over  them.  Strain  through  a 
flannel  bag  and  add  1  pint  sugar  to  each  pint  juice. 
Boil  the  juice  while  the  sugar  melts  and  pour  to- 
gether and  boil  till  it  begins  to  jelly.  Strain 
again  and  pour  in  glasses,  which  must  be  in  hot 
water. 

GRAPE    JELLY 

Pick  stems  from  grapes.  Put  in  jar  without 
water  and  set  in  kettle  of  hot  water  and  cook  till 
fruit  bursts.  Strain  in  flannel  bag  and  to  1  pint 
juice  add  1  pint  sugar.  Boil  till  it  begins  to  jelly 

336 


JELLIES 


and  pour  in  glasses.  Cover  with  paper  which  has 
been  dipped  in  brandy,  which  prevents  mould,  and 
set  aside  in  dark  place. 


WILD    PLUM    JELLY 
Mrs.  J.  W.  Fox 

To  1  gallon  of  plums  add  1  quart  water.  Let 
boil  till  tender,  then  strain  and  add  to  each  pint  of 
juice  1  pint  sugar.  Let  juice  boil  while  the  sugar 
melts  in  a  kettle  or  pan.  Pour  together  and  boil 
till  it  begins  to  jelly.  Test  it  by  taking  a  teaspoon- 
ful  and  let  it  cool.  Pour  into  jelly  glasses  and  set 
aside  to  cool.  Care  must  be  taken  that  it  does  not 
boil  too  long.  This  makes  a  beautiful  jelly. 


337 


Confections 


BROWN    TAFFY 

3  pounds  sugar, 
\  pound  butter, 
1  teaspoon  cream  of  tartar. 

Put  in  pan  and  dissolve  with  water.  Boil  till 
it  cracks.  Flavor  with  vanilla.  Pour  on  marble 
slab  and  when  cool  enough  to  pull,  pull  till  light, 
and  arrange  in  long  strips  and  cut  any  length 
desired. 

CARAMEL    CANDY 

\  pound  chocolate, 

1  pound  brown  sugar, 

1  cup  of  sweet  cream, 

1  tablespoon  of  butter. 

Boil  till  thick  and  flavor  with  vanilla.  Beat  till 
creamy.  Pour  on  slab  and  cut  in  squares. 

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THE  BLUE  GRASS  COOK  BOOK 


CHOCOLATE  CANDY 

3  cups  white  sugar, 

&  tablespoons  butter, 

1  tablespoon  vinegar  and  J  teaspoon  soda, 

^  cake  of  chocolate, 

1  cup  of  boiling  water. 

Put  all  in  a  pan  and  stir  till  dissolved,  boil 
till  it  cracks,  flavor  with  vanilla,  and  beat  till 
creamy.  Pour  on  slab  and  cut  in  squares. 


C  H  O  C  O  L  AT  E     CARAMELS 

To  1  pint  of  rich  milk,  add 

3  pounds  of  light-brown  sugar, 
J  pound  of  butter. 

Let  the  mixture  come  to  a  boil,  when  add  J 
pound  of  scraped  chocolate.  Let  it  boil  till  it  be- 
comes quite  thick,  stirring  it  all  the  time.  It  is 
best  to  mix  the  chocolate  with  a  cup  of  the  boiling 
milk  before  adding  it  to  the  whole. 

When  done,  flavor  with  vanilla;  pour  into  but- 
tered pans,  and  cut  in  squares  before  it  becomes 
quite  cold. 

340 


CONFECTIONS 


CHOCOLATE  DROPS 

Miss  Kate  Alexander 

2     pounds  of  powdered  sugar, 
Whites  of  2  eggs, 
^     cup  of  sugar, 
1     tablespoonful  of  vanilla, 
1-J  pounds  of  grated  pecans. 
Beat  the  whites  of  2  eggs.     Sift  the  sugar ;  then 
pour   gradually   into   the   eggs,   stirring   rapidly. 
Put  in  the  vanilla;   then   the   grated  nuts;   then 
pour  in  the  cream.    Add  the  rest  of  the  sugar  until 
it  can  be  worked  as  dough;  then  roll  out  in  any 
shape,  and  put  on  a  dish  to  cool. 

Take  f  cake  of  chocolate  (melted);  then  drop 
them  in,  taking  out  with  a  toothpick  on  either  side. 
Place  them  on  buttered  paper ;  then  put  a  pecan  on 
top.  Set  out  to  cool ;  then  put  them  on  a  dish. 

COCOANUT    CANDY 

1  cocoanut,  grated, 
3  cups  brown  sugar. 

Cover  the  sugar  with  water  and  cook  till  brittle. 
Then    pour   over   the   cocoanut,    which    has    been 
sprinkled  on  either  slab  or  dish. 
When  cold,  break  in  small  pieces. 

341 


THE  BLUE  GRASS  COOK  BOOK 

COCOANUT  FUDGE 

Miss  Kate  Alexander 

&  cups  of  light-brown  sugar, 

Enough  cream  to  mix  well, 

1  pinch  of  salt, 

1  pinch  of  soda, 

1  teaspoonful  of  vanilla, 

Butter  size  of  a  hen's  egg, 

1  box  of  cocoanut. 

Mix  the  sugar  well  with  cream ;  then  cook  till  it 
boils.  Add  the  soda  and  salt.  Later,  put  in  the 
butter  and  cocoanut;  add  the  vanilla  just  before 
taking  off.  Take  off  before  quite  done,  beat  until 
stiff,  and  pour  into  a  dish. 

CREAM    CANDY 

3  pounds  sugar, 
1  pint  cream, 

1  cup  water, 

2  tablespoons  vinegar  and  £  teaspoon  soda, 
1  tablespoon  butter. 

34* 


CONFECTIONS 


Boil  till  it  cracks  against  the  side  of  a  glass,  and 
pour  on  slab.  Flavor  to  taste,  and  pull  with  the 
fingers  till  light. 


EGG    KISSES 

Whites  of  3  eggs, 
1  pint  sugar. 

Put  the  sugar  in  a  bowl  and  pour  the  whites  over 
and  beat  20  minutes.  With  a  dessertspoon  drop 
the  mixture  on  paper  an  inch  or  more  apart.  Do 
not  let  them  touch.  Put  on  a  board  or  an  inverted 
bread-pan,  and  put  enough  layers  of  paper  to 
keep  the  bottom  from  burning.  Bake  in  a  moderate 
oven  till  brown.  Let  the  mixture  rise  and  then 
bake,  or  they  will  not  be  light.  Remove  with  a  knife 
and  put  on  a  dish. 


CHOCOLATE    EGG    KISSES 

Follow  preceding  recipe,  and  add  before  cooking 
1  ounce  grated  chocolate,  which  has  been  melted. 
Add  gently  and  quickly,  or  the  mixture  will  be 
too  thin.  Bake  according  to  above  directions. 


THE  BLUE  GRASS  COOK  BOOK 

FONDANT 

Miss  Mary  Bashford 

1  pound  of  sugar, 

1  saltspoon  of  cream  of  tartar, 

1  teacup  of  cold  water. 

Stir  all  together,  and  boil  till  it  forms  a  jelly- 
like  consistency  when  tried  in  cold  water.  When 
done,  take  from  stove  and  let  stand  10  minutes. 
Then  beat  well  till  a  creamy  mass. 

This  fondant  is  the  foundation  for  a  variety  of 
candies. 

FUDGE 

Miss  Kate  Alexander 

3  cups  of  brown  sugar, 

Just  enough  cream  to  wet  the  sugar, 

1  pinch  of  salt, 

1  pinch  of  soda, 

1  teaspoonful  of  vanilla, 

Butter  size  of  a  hen's  egg, 

^  cake  of  chocolate. 

Stir  the  cream  well  into  the  sugar ;  then  place  it 
on  the  stove.  Watch  carefully,  so  it  cannot  burn ; 
then,  when  it  begins  to  boil,  add  salt  and  soda. 
Later,  put  in  the  chocolate  and  butter.  Take  it 

344 


CONFECTIONS 


off  before  it  is  quite  done;  then  add  the  vanilla. 
Beat  it  until  it  creams ;  then  pour  in  a  dish.  Put 
out  to  cool  and  cut  in  squares. 

NAN'S    CANDY 

%  pints  of  light-brown  sugar  wet  with  cream. 

Don't  cook  too  much.  When  it  "begins  to  boil, 
put  in  a  good-sized  lump  of  butter. 

After  taking  it  off,  put  in  vanilla,  stir  hard, 
and  add  nuts. 

PEANUT    BRITTLE 

1  pint  brown  sugar, 
1  pint  shelled  peanuts. 

Melt  the  sugar  in  a  pan  till  it  boils  and  turns 
color;  then  pour  over  the  nuts,  which  have  been 
scattered  on  a  well-buttered  slab. 
Cut  in  squares  or  break  in  pieces. 

PEPPERMINT    CANDY 

2  teacups  white  sugar, 
1  tablespoon  butter, 

1  tablespoon  vinegar  and  J  teaspoon  soda, 
J  cup  of  boiling  water. 
Set  on  stove  and  stir  till  thoroughly  dissolved. 

345 


THE  BLUE  GRASS  COOK  BOOK 

Cook  till  brittle.  Remove  from  the  stove,  flavor 
with  3  or  4  drops  of  oil  of  peppermint,  and  beat 
till  creamy.  Pour  on  slab  and  cut  in  squares. 

PRALINES 
Mrs.  Tom  R.  Wyles 

(A  Creole  Recipe) 
Equal  quantity  of  nuts  and  sugar. 
Use  brown  sugar,  not  too  light  or  too  dark,  but 
medium. 

Moisten  the  sugar  with  cream  and  heat  it ;  then 
add  1  tablespoon  vinegar,  and  boil  a  few  minutes. 
Add  the  nuts  and  beat  till  it  sugars. 

SALTED    ALMONDS 

Take  any  quantity  of  almonds  and  blanch  them, 
being  careful  to  dry  them  thoroughly.  Put  in  a 
baking-pan,  let  them  heat  well,  and  add  a  little 
fresh  butter  or  olive  oil.  Sprinkle  with  salt  and 
toast  a  delicate  brown. 

WHITE    CREAM    CANDY 

4  pounds  white  sugar, 
1  teaspoon  cream  of  tartar. 
Enough  water  to  cover.     Put  the  sugar  in  a 

346 


CONFECTIONS 


pan  and  add  the  cream  of  tartar.  Cover  with 
water.  When  it  cracks,  flavor  and  pour  on  but- 
tered slab  and  pull  with  fingers  till  light.  Cut  in 
lengths  desired. 


WHITE    TAFFY    CANDY 

3  pounds  sugar, 
\  pound  butter, 
1  teaspoon  cream  of  tartar. 

Boil  till  it  cracks  and  pour  on  slab.    Flavor  and 
pull  till  white. 


347 


Cheese 


CHEESE    OMELET 
Mrs.  H.  C.  McDowell 

Stir  1  teacup  of  bread-crumbs  into  1  pint  of 
scalded  milk.  Add  butter  the  size  of  an  egg,  a 
little  salt,  and  ^  cup  grated  cheese.  Then  add  3 
eggs  beaten  separately.  Bake  15  or  20  minutes 
in  a  hot  oven. 

CHEESE    SOUFFLE 
Mrs.  Henry  C.  Buckner 

%  pound  of  cheese,  grated, 
3  eggs, 

1  cup  of  milk, 

2  even  tablespoons  of  butter, 

1  heaping  tablespoon  of  flour, 
J  teaspoon  of  salt. 

Make  a  sauce  of  the  butter,  flour,  and  milk. 
349 


THE  BLUE  GRASS  COOK  BOOK 

Add  the  cheese  and  salt;  lastly,  the  yolks  of  the 
eggs,  well  beaten. 

When  cold,  and  just  before  baking,  add  the  well- 
beaten  whites;  put  into  small  buttered  shells,  and 
place  in  shallow  pans  with  water.  Bake  20 
minutes. 

.       CHEESE    STICKS 

Make  the  finest  pastry — 1  pound  of  flour  makes 
a  good-sized  dish.  Roll  the  pastry  about  ^  or  ^ 
inch  thick.  Cut  accurately  in  sticks  5  inches  long 
and  f  of  an  inch  wide.  Sprinkle  heavily  with  finely 
grated  cheese  and  bake  a  light  brown. 


CHEESE    STRAWS 
Mrs.  Henry  C.  Buckner 

8  tablespoons  of  flour, 
8  tablespoons  of  grated  cheese, 
4  tablespoons  of  butter, 
1  teaspoon  of  baking-powder, 
1  egg, 

Pinch  of  cayenne  pepper  and  salt. 
Roll  very  thm  and  cut  into  straws. 

350 


